Raspberry Coconut Magic Bars Recipe

Introduction

Raspberry Coconut Magic Bars combine a buttery crust with layers of raspberry jam, sweetened condensed milk, coconut, nuts, and chocolate chips. This easy-to-make dessert is a delightful mix of textures and flavors that’s perfect for any occasion.

Ingredients

• 1 and 2/3 cups graham cracker crumbs
• 1/2 cup butter (1 stick), melted
• 2 tablespoons sugar
• 3 cups sweetened, flaked coconut
• 1 (14 oz) can sweetened condensed milk
• 1 cup seedless raspberry preserves (or your preferred flavor)
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/3 cup white baking chips
• 1 teaspoon shortening

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Step 2: Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this evenly and firmly into the bottom of the lined pan to form the base.
3. Step 3: Spread the seedless raspberry preserves evenly over the graham cracker crust, reaching all the edges.
4. Step 4: Pour the sweetened condensed milk evenly on top of the raspberry layer, swirling gently to cover the jam completely.
5. Step 5: Sprinkle the sweetened flaked coconut and chopped pecans evenly over the condensed milk layer, pressing lightly to adhere.
6. Step 6: Scatter the white baking chips and semisweet chocolate chips on top, reserving a few white chips to place after baking.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the bars are aromatic.
8. Step 8: Remove from the oven and immediately press the reserved white baking chips into the warm surface so they melt slightly and spread out.
9. Step 9: Let the bars cool completely in the pan to set the flavors and texture before cutting into squares.

Tips & Variations

• Use your favorite jam flavor for a different twist, such as strawberry or apricot.
• For a crunchier texture, toast the coconut lightly before sprinkling.
• Swap pecans for walnuts or almonds depending on your preference.
• Add a pinch of sea salt on top before baking to enhance the sweetness.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy, bring them to room temperature or warm briefly if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cookie crumbs for the base?

Yes, graham cracker crumbs are traditional, but you can substitute with crushed shortbread or digestive biscuits to vary the flavor and texture.

Do I need to refrigerate these bars?

Refrigeration is optional. They keep well at room temperature for a few days, but chilling helps preserve freshness longer and makes cutting cleaner.

Raspberry Coconut Magic Bars Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These Raspberry Coconut Magic Bars are a delightful layered dessert featuring a buttery shortbread crust, a tangy raspberry jam layer, creamy sweetened condensed milk, and a topping of shredded coconut, chopped pecans, and a blend of white and semisweet chocolate chips. Baked until golden and aromatic, these bars offer a perfect balance of sweet, nutty, and fruity flavors in every bite.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 15 oz shortbread cookies, crushed
• 1/2 cup (1 stick) butter, melted

Filling

• 1 cup seedless raspberry preserves (or preferred flavor)
• 1 (14 oz) can sweetened condensed milk

Toppings

• 3 cups sweetened, flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/3 cup white baking chips
• 1 teaspoon shortening (for white chocolate chips)

Instructions

1. Prepare the Base: Crush the shortbread cookies into fine crumbs and mix with melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a lined baking pan to create the crust.
2. Spread Raspberry Layer: Evenly spread the seedless raspberry preserves over the crust, making sure to reach all edges to create a full layer of jam.
3. Pour Condensed Milk: Pour the sweetened condensed milk evenly over the raspberry jam, swirling gently to ensure even coverage without mixing the layers.
4. Top with Coconut and Nuts: Sprinkle the shredded coconut and chopped pecans over the condensed milk layer, pressing them gently into place to help them adhere during baking.
5. Add Chocolate Chips: Scatter the semisweet chocolate chips and white baking chips on top. Use the teaspoon of shortening to lightly coat the white chocolate chips if desired to help them distribute evenly.
6. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the assembled bars for 25 to 30 minutes until the edges are golden and an aromatic smell wafts from the oven.
7. Cool Completely: Remove the baking pan from the oven and let the bars cool entirely to set the flavors and texture before slicing and serving.

Notes

• For a different flavor twist, try substituting raspberry preserves with other fruit jams.
• Allow bars to cool completely for clean slicing and best texture.
• Shortening helps prevent white chocolate chips from melting and clumping.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Raspberry Coconut Magic Bars, dessert bars, baked coconut bars, raspberry jam bars, layered bars, chocolate chip dessert