In the world of desserts, there’s something undeniably magical about bars that combine multiple layers of sweetness, texture, and flavor into one delectable bite. Today, we’re diving into a recipe that does just that: Raspberry Coconut Magic Bars. Whether you’re planning a gathering, searching for a potluck standout, or simply craving a sweet treat at home, these bars are sure to impress.
The Magic in the Mix
The magic of these bars comes from the harmonious blend of textures and flavors — crispy, creamy, nutty, and fruity all at once. Let’s explore what you’ll need to create this layered delight:
Ingredients:
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter (1 stick), melted
- 2 tbsp sugar
- 3 cups sweetened, flaked coconut
- 14 oz sweetened condensed milk (1 can)
- 1 cup seedless raspberry preserves (or your preferred flavor)
- 1/2 cup pecans, chopped
- 1/2 cup semisweet chocolate chips
- 1/3 cup white baking chips
- 1 tsp shortening
Nutritional Information:
- Calories: 180 kcal per bar
- Servings: 36 bars
Step-by-Step Magic: How to Make Raspberry Coconut Magic Bars
Prep the Base
- Preheat your oven to 350°F (177°C).
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture into the bottom of a lightly greased 9×13 inch baking dish to form a solid base.
Create the Layers
- Evenly sprinkle the flaked coconut over the crust.
- Pour the sweetened condensed milk over the coconut layer, making sure it’s evenly distributed.
- Bake in the preheated oven for 20-25 minutes, or until the coconut is golden brown. Allow the base to cool completely.
Add the Toppings
- Spread the raspberry preserves over the cooled crust.
- Sprinkle the chopped pecans evenly on top of the preserves.
The Final Drizzle
- In a microwave-safe bowl, melt the semisweet chocolate chips, stirring until smooth, then drizzle over the pecans.
- Melt the white baking chips with the shortening in the microwave, stirring until smooth, and drizzle this over the chocolate layer.
Set and Serve
- Allow the chocolate to firm up by setting the bars in the fridge or on the counter.
- Once firm, cut into 36 bars and serve.
Total Time Investment
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes (plus cooling)
These Raspberry Coconut Magic Bars are not just a treat for the taste buds but also a feast for the eyes. Their vibrant layers make them a perfect candidate for festive occasions or as a special treat to brighten any day. The contrast between the tart raspberry preserves and the sweet coconut, combined with the crunch of pecans and the richness of the chocolate, makes every bite a delightful experience.
Go ahead, try this recipe and see why it’s not just delicious but truly magical!
Raspberry Coconut Magic Bars
- Total Time: 40 minutes (plus cooling)
- Yield: 36 1x
Description
Raspberry Coconut Magic Bars are a symphony of flavors and textures, creating a dessert that’s as beautiful to look at as it is to devour. Each layer contributes its unique essence, starting with a buttery graham cracker crust, followed by a lush coconut layer sweetened to perfection. The seedless raspberry preserves add a delightful tartness that cuts through the sweetness, while the sprinkling of pecans introduces a nutty crunch. Drizzles of melted semisweet and white chocolate not only add a visual appeal with their contrasting hues but also an irresistible chocolatey richness that complements the fruit and coconut beautifully.
Ingredients
1 2/3 cups graham cracker crumbs
1/2 cup butter (1 stick), melted
2 tbsp sugar
3 cups sweetened, flaked coconut
14 oz sweetened condensed milk (1 can)
1 cup seedless raspberry preserves (or your preferred flavor)
1/2 cup pecans, chopped
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening
Instructions
Preheat oven to 350°F (177°C). In a small bowl, mix together graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a lightly greased 9×13 inch baking dish.
Evenly sprinkle the coconut over the crust. Pour the sweetened condensed milk over the coconut layer, ensuring even coverage.
Bake for 20-25 minutes, or until the coconut is golden brown. Allow to cool completely.
Spread the raspberry preserves over the cooled crust. Sprinkle the chopped pecans evenly on top.
In a microwave-safe bowl, melt the semisweet chocolate chips, stirring until smooth. Drizzle the melted chocolate over the pecans.
Melt the white baking chips with the shortening in the microwave, stirring until smooth. Drizzle this mixture over the chocolate layer.
Allow the chocolate to firm up by setting the bars in the fridge or on the counter. Once firm, cut into 36 bars.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 180