Raspberry Coconut Magic Bars with White Chocolate
By Emma Collins
Prep
15 min
Cook
30 min
Total
45 min
Servings
24
Level
Easy
Raspberry jam with seeds provides a tangy flavor to these coconut bars, which also contain sweetened condensed milk and white chocolate. Tips for picking and using raspberry jam include selecting raspberry jam with significant red bits of seeds and stirring the raspberry jam into only a portion of the sweetened condensed milk (see cut bars).
To make the crust, crush most of the graham crackers into crumbs and leave some larger pieces. Combine with melted butter and sugar and salt to evenly moisten and coat the crumbs. I press the crust mixture firmly into the crust with the flat side of a measuring cup. The crust bakes to the edges of the pan.
Pour evaporated milk into a baking dish and spread it out. Add fruit preserves without breaking them up and top with chips. Add coconut. Bake until the edges of the mixture are bubbly but the center is still a little wobbly and the coconut and some of the chips are dark brown and burned.
I serve these desserts at a coffee or tea station. I also serve Lemon Sugar Cookies and Butter Pecan Loaf Cake. A tray of desserts would be a good addition to a brunch menu featuring Creme Brulee French Toast.
Why this recipe works
- Raspberry preserves are bright red and retain shape in preserved fruit. Preserved fruit has sweet and tart flavors.
- A full cup of white chocolate chips leaves chunks of white chocolate in the middle of the cake. You do not need to top the cake with anything.
- Fine crumbs blended with some bigger crumbs help keep the graham cracker crust from turning into dust.
- Sweetened shredded coconut is sprinkled on top of the dish and bakes into a toasted top with crisp edges.
- One can of condensed milk prevents the layers from separating. I pour the condensed milk out to the edge of the pan.
Ingredients
- •1 ½ cups graham cracker crumbs (150g)
- •½ cup unsalted butter (melted, 113g)
- •2 tbsp granulated sugar (25g)
- •¼ tsp salt
- •1 14-ounce can sweetened condensed milk (396g)
- •1 cup raspberry preserves (with seeds, 320g)
- •1 cup white chocolate chips (170g)
- •1 ½ cups sweetened shredded coconut (150g)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- 2
Combine the graham cracker crumbs, granulated sugar, and salt in a medium bowl. Add the melted butter and mix with a fork until the crumbs are evenly moistened and resemble damp sand.
- 3
Press the crumb mixture firmly and evenly across the bottom of the pan. Bake for 10 minutes, until the edges are lightly golden brown.
- 4
Pour the sweetened condensed milk over the warm crust and spread it to the edges with a spatula.
- 5
Dollop the raspberry preserves over the milk. Gently swirl with a knife or small offset spatula for a marbled look, without mixing the jam in completely.
- 6
Sprinkle the white chocolate chips evenly over the raspberry layer.
- 7
Cover the top with the shredded coconut. Bake for 25-30 minutes, until the edges are bubbly, the coconut is deep golden brown with some charred crisp edges, and the center is set and not jiggly.
- 8
Cool the bars completely in the pan on a wire rack for at least 2 hours. Chill for another hour, then use the parchment handles to lift out and cut into bars.
FAQ
Nutrition (per serving)
Calories
250
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