Raspberry Coconut Layer Bars

  • 1 2/3 cup graham cracker crumbs (1 sleeve of graham crackers, crushed)
  • ½ stick butter (melted)
  • 1 tablespoons sugar
  • 3 cups sweetened flaked coconut
  • 1- 14oz can sweetened condensed milk
  • 1 cup seedless raspberry jam (about half a jar – up to you how much jam you want)
  • ¾ cup slivered almonds, lightly toasted in the oven
  • ½ cup semi-sweet chocolate chips (and/or white chocolate chips)
  1. Preheat the oven to 350 degrees. (To toast the almonds, I put them in a cake pan in the oven while it was preheating – if you do this make sure you check on them so they don’t burn.)
  2. Combine graham cracker crumbs, butter and sugar in a bowl. Press firmly into bottom of a greased and parchment paper-lined 7 x 11 inch pan (Ok so the original recipe says to use a 9 x 13 inch pan, but that just seemed too big so I went with something slightly smaller. You could also do a 9x9 and make them thicker and/or make a few extra mini ones in a cupcake pan). 
  3. Spread coconut over the top, and then pour sweetened condensed milk evenly over top. 
  4. Bake for 25 minutes, or until lightly browned. Cool completely on wire rack. 
  5. Spread jam over cooled top, sprinkle with nuts. 
  6. Melt the chocolate chips in a small bowl in the microwave for 30 seconds and then at 10 second intervals until just melted. I used a fork to drizzle the chocolate over the bars. 
  7. Cool completely before cutting. 
  8. Welcome to your newest addiction.