Raspberry Coconut Layer Bars
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A home-kitchen version of raspberry coconut layer bars, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 2/3 c. graham cracker crumbs
- 1/2 c. butter, melted
- 2 2/3 c. coconut (7 oz. pkg.)
- 1 1/4 c. sweetened condensed milk (14 oz. can)
- 1 c. red raspberry jam or preserves
- 1/3 c. finely chopped walnuts
- 1/2 c. semi-sweet chocolate morsels, melted
- 1/4 c. chopped white baking bar, melted
Method
In medium bowl, combine cracker crumbs and butter.
Spread evenly over bottom of 13 x 9-inch pan, pressing to make crust. Sprinkle coconut over crust.
Pour condensed milk evenly over coconut.
Bake at 350° for 20 to 25 minutes or until lightly brown; cool.
Spread jam over coconut layer.
Chill 3 to 4 hours. Sprinkle with walnuts.
Drizzle dark chocolate, then white chocolate over top layer to make lacy effect.
Chill.
Makes 24 bars.
Rate:
