RASPBERRY COCONUT BARS
I've been whipping up these delicious bars for over 10 years, with recent help from my 5-year-old daughter. I bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle makes such a pretty lacy effect. -Barb Bovberg, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. , Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack., Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
Nutrition Facts :
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julian couzyn
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them. The only thing I would change is to add a little more raspberry filling. Otherwise, they were perfect.
jessi pro
[email protected]These bars are delicious! The raspberry filling is tart and sweet, and the coconut crust is the perfect complement. I highly recommend giving these a try.
Gearoid Concannon
[email protected]I'm so glad I found this recipe! These bars are amazing. They're the perfect balance of sweet and tart, and the coconut adds a nice chewy texture. I'll definitely be making these again and again.
Tommy Niederhauser
[email protected]These bars are so good, I could eat the whole pan! The raspberry filling is tart and sweet, and the coconut crust is the perfect complement. I highly recommend giving these a try.
Sjs Djjd
[email protected]I've made these bars several times now and they're always a hit. They're the perfect dessert for any occasion.
Amarjeet yadav
[email protected]These bars are so easy to make! I had them in the oven in less than 30 minutes. They're also really customizable. I added some chopped pecans to mine and they were delicious.
James Beckett
[email protected]I'm not a huge fan of coconut, but I really enjoyed these bars. The raspberry filling is so good, it makes up for the coconut. I'll definitely be making these again.
Zubair Ramzan
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them. The only thing I would change is to add a little more raspberry filling. Otherwise, they were perfect.
Abdullah Mugal
[email protected]These bars are delicious! The raspberry filling is tart and sweet, and the coconut crust is the perfect complement. I highly recommend giving these a try.
Sanjita Chaulagain
[email protected]I'm so glad I found this recipe! These bars are amazing. They're the perfect balance of sweet and tart, and the coconut adds a nice chewy texture. I'll definitely be making these again and again.
Oshu Senarathne
[email protected]These bars are so good, I could eat the whole pan! The raspberry filling is tart and sweet, and the coconut crust is the perfect complement. I highly recommend giving these a try.
Changeez Mengal
[email protected]I've made these bars several times now and they're always a hit. They're the perfect dessert for any occasion.
Leo Finnegan
[email protected]These bars are so easy to make! I had them in the oven in less than 30 minutes. They're also really customizable. I added some chopped pecans to mine and they were delicious.
Joshua Jameson
[email protected]I'm not a huge fan of coconut, but I really enjoyed these bars. The raspberry filling is so good, it makes up for the coconut. I'll definitely be making these again.
MD Kholil Miya
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them. The only thing I would change is to add a little more raspberry filling. Otherwise, they were perfect.
Zakayla Gray
[email protected]These raspberry coconut bars are so delicious! They're the perfect combination of sweet and tart, and the coconut adds a nice chewy texture. I'll definitely be making these again.