Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Serves: one 9×13-inch pan
For the crust:
2 cups graham cracker crumbs
1 stick unsalted butter or ½ cup of butter or 8 tablespoons, melted
For the bars:
3½ cups shredded sweetened coconut flakes
1 14-ounce can of sweetened condensed milk
1½ cups raspberry preserves (or any flavor you want)
1 cup Diamond chopped walnuts
¼ cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper leaving a 2-inch overhang on either side. Lightly grease the bottom and sides of the pan with baking spray. Set aside.
In a large bowl, stir together graham cracker crumbs and melted butter until all crumbs are moistened and when pinched together, it comes together and doesn’t crumble.
Press graham cracker crumbs into bottom of prepared baking pan then evenly sprinkle coconut flakes on top then drizzle the sweetened condensed milk all over the coconut flakes. Bake for 20 minutes.
Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.
Sprinkle chopped walnuts and mini chocolate chips on top.
Let cool to room temperature then cut into bars.
For clean, straight cuts, I placed my bars in the fridge overnight and used a warm knife (by running it under hot water) to cut the bars into squares http://www.tablefortwoblog.com/raspberry-coconut-bars/