Description
These Raspberry Coconut Magic Bars are what dessert dreams are made of – layers of sweet, tart, and tropical flavors that’ll make you reach for seconds before you’ve finished your first.
Ingredients
Scale
- 1½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ½ cup unsalted butter, melted (113g)
- ¼ cup granulated sugar (50g)
- 1 can (14 oz) sweetened condensed milk
- 2 cups sweetened shredded coconut (180g)
- 1½ cups fresh raspberries (or 1 cup raspberry preserves)
- 1 cup white chocolate chips (175g)
- ½ cup sliced almonds (optional, 50g)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang on sides.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into the prepared pan.
- Pour sweetened condensed milk evenly over the crust.
- Sprinkle 1½ cups of coconut evenly over condensed milk layer, followed by white chocolate chips and almonds if using.
- Distribute raspberries over the top, gently pressing some to release juices.
- Sprinkle remaining ½ cup coconut on top.
- Bake for 25-30 minutes until edges are golden and coconut is toasted.
- Cool completely on a wire rack for at least 2 hours, then refrigerate for 1-2 hours before cutting.
- Use parchment overhang to lift bars from pan and cut into squares.