"Coconut, raspberry and chocolate bars." — Diane
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1 2/3 cups
graham cracker crumbs
2 2/3 cups
1 (14 ounce) can
sweetened condensed milk
chopped walnuts, toasted
semisweet chocolate chips
2 (1 ounce) squares
white chocolate, chopped
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!
These good but not great. I think a 9x13 pan is too big. The bars were very thin. I used blackberry jam which tasted good. I melted semi-sweet chocolate on the stove top and it was way too thick to drizzle so I tried thinning with cream. It was better but when I took the whisk to drizzle the chocolate it just fell on the top in clumps. I wish I would have read about the ziploc. Maybe that would have worked better.
These are to DIE for! So rich and lovely! I have made these twice now, and have given out the recipe many times. People love them! They look impressive, too - someone asked me if I had gone to a bakery to get them. They do take a VERY long time to make because of having to wait for things to set and chill, so make sure that you make these a day or 2 ahead of when you need them - they are not something you can whip up the morning before a party. Just a tip - I had some trouble getting the chocolate to melt to a consistency where it would drizzle prettily. My solution - I heated a pan of water to almost boiling and then turned off the heat. I put the white and semisweet chocolates in different Ziploc bags and placed them in the water to melt. Once they were all melted, I cut off one corner of the bag and voila! Chocolate drizzle!
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.
These are extremely sweet, but VERY good! I lined the pan with parchment paper to make it easier to handle them when cooled.
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.
This was good, but not great. The combination of chocolate and raspberry is A+, but I think the base could be improved upon. Next time I make this, I will make a lemon or lime pie base by mixing fruit juice in with the sweetened condensed milk so that there are interesting flavors in the base rather than a boring, overwhelming sweetness.
These bars are very good, however, I thought they were too sweet, and I have the biggest sweet tooth ever! I made them a second time and I used a little less jam (I don't know exactly how much, I just used the rest of the jar from the first time I made these) and I mixed it with a bag of (thawed) frozen raspberries that were slightly mashed but there were still some whole pieces. It was much better! Not overly sweet yet not very tart. It was also nice having some real fruit in there, but it did made the bars a little bit messier.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Coconut Layer Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 199
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