Raspberry-Coconut Layer Bars
Makes 24 bars.
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups flaked coconut (7-ounce package)
1 1/4 cups sweetened condensed milk (14-ounce can)
1 cup seedless raspberry jam or preserves
1/3 cup finely chopped walnuts, toasted
1/2 cup semisweet chocolate pieces, melted
1/4 cup vanilla milk chocolate pieces, melted
Preheat oven to 350Â°F.
In a medium bowl, combine the graham cracker crumbs and butter. Spread in an even layer in a 9 x 13-inch baking pan, pressing firmly to make crust.
Sprinkle the coconut over the crust. Pour the sweetened condensed milk evenly over coconut. Bake until lightly browned, about 20 to 30 minutes.
Cool completely. Spread the jam over the coconut layer. Chill 3 to 4 hours. Sprinkle with walnuts.
Drizzle the melted chocolates over the top layer, creating a lacy effect. Chill.
Cut into 3 x 1 1/2-inch bars.