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Raspberry Coconut Layer Bars
SUBMITTED BY:
Diane
PHOTO BY:
M. Rees
"Coconut, raspberry and chocolate bars."
RECIPE RATING:
Read Reviews
(20)
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Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped
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DIRECTIONS
Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.
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REVIEWS
Reviewed on Jun. 25, 2005 by Roxie H.
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Roxie H.
Jun. 25, 2005
I have made these for a family reunion and my son's graduation open house and have had many requests for the recipe. I never have any left over. These bars are "to die for" is what I have heard from several people. I use seedless raspberry jam and have used chopped pecans in place of the walnuts.
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5 users found this review helpful
I have made these for a family reunion and my son's graduation open house and have had many...
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Reviewed on Jan. 3, 2004 by RACHELLE93
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RACHELLE93
Jan. 3, 2004
These are delicious. While they're easy to make, they are a bit time consuming (do a step, wait. do another step, wait) but worth it. I took these to a friend's house this weekend and had to run home after the recipe for her aunt. My four year-old has been very helpful finishing the pan. Take the time to toast the walnuts. It makes a difference and lends crunch. I used seedless black raspberry jam. Try them with hot or iced tea.
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5 users found this review helpful
These are delicious. While they're easy to make, they are a bit time consuming (do a step,...
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Reviewed on Jan. 3, 2005 by BARBIEL
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BARBIEL
Jan. 3, 2005
These are extremely sweet, but VERY good! I lined the pan with parchment paper to make it easier to handle them when cooled.
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3 users found this review helpful
These are extremely sweet, but VERY good! I lined the pan with parchment paper to make it...
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Reviewed on Jul. 9, 2003 by CAKYSER
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CAKYSER
Jul. 9, 2003
These are very good and easy to make! Will be adding these to my list of Christmas baking. Used seedless raspberry preserves, as the seeds seemed like they would just get in the way...just a personal preference. Not having my oven on more than 20 minutes was also a plus. We live in Florida and even though it's December 1st, the air conditioner is still crankin'!
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3 users found this review helpful
These are very good and easy to make! Will be adding these to my list of Christmas baking. ...
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Reviewed on Jun. 18, 2007 by
IMVINTAGE
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IMVINTAGE
Jun. 18, 2007
I switched things up a bit ;o), I didn't use all the sweetened condensed milk....I used 2/3 of the can maybe 3/4. It was plenty sweet & still set up well. I used lime marmalade instead of raspberry jam & grated the zest from a lime over top. Omitted the semi-sweet chocolate & almost upped the white chocolate to compensate but didn't....was glad because it really didn't need any more. I also used chopped, toasted hazlenuts instead of walnuts. My son has declared these the best cookies I have EVER made & is begging me to make more. Although I can see how they may be too sweet w/out the tartness of the lime to counteract it. Thansk for the recipe!
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2 users found this review helpful
I switched things up a bit ;o), I didn't use all the sweetened condensed milk....I used 2/3 of...
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Reviewed on Dec. 31, 2006 by
M. Rees
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M. Rees
Dec. 31, 2006
This was an easy yet very impressive treat. I'm always looking for nice looking bars and this one will go in my favorite recipe collection. It was delicious with the raspberry jam and would also be nice with an apricot jam.
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1 user found this review helpful
This was an easy yet very impressive treat. I'm always looking for nice looking bars and this...
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Reviewed on Apr. 19, 2006 by Kim
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Kim
Apr. 19, 2006
This was an amazing recipe. I brought it to an annual cookie bake off, and they were the first to go :-)
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1 user found this review helpful
This was an amazing recipe. I brought it to an annual cookie bake off, and they were the first...
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Reviewed on May 23, 2008 by ErininSD
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ErininSD
May 23, 2008
I made these bars last night and they were great! I recommend greasing the bottom of the pan to make it easier to get the graham cracker bottom out. The raspberry preserves adds a great taste to this bar!
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0 users found this review helpful
I made these bars last night and they were great! I recommend greasing the bottom of the pan...
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Reviewed on Jan. 12, 2008 by Annika
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Annika
Jan. 12, 2008
These were amazing! Very rich and complex taste. Don't skip any of the elements of this bar. The nuts and chocolate just finished the taste beautifully.
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0 users found this review helpful
These were amazing! Very rich and complex taste. Don't skip any of the elements of this bar....
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