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Raspberry Coconut Magic Bars Recipe

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3.9 from 79 reviews

These Raspberry Coconut Magic Bars are a delightful layered dessert featuring a buttery shortbread crust, a luscious raspberry jam layer, creamy sweetened condensed milk, and a crunchy topping of coconut, pecans, and chocolate chips. Baked to golden perfection, these bars offer a perfect balance of sweet, tangy, and nutty flavors that make an irresistible treat for any occasion.

Ingredients

Crust

  • 15 oz shortbread cookies, crushed
  • 1/2 cup (1 stick) butter, melted

Filling and Topping

  • 1 cup seedless raspberry preserves (or preferred flavor jam)
  • 1 can (14 oz) sweetened condensed milk
  • 3 cups sweetened, flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup white baking chips
  • 1 teaspoon shortening

Instructions

  1. Prepare the Base: Crush 15 oz of shortbread cookies into fine crumbs and combine with melted butter until the mixture resembles wet sand. Press this crumb mixture firmly and evenly into a lined baking pan to form the crust.
  2. Spread Raspberry Layer: Evenly spread 1 cup of seedless raspberry jam over the cookie crust, making sure to cover all edges for consistent flavor.
  3. Pour Condensed Milk: Pour one 14 oz can of sweetened condensed milk evenly over the jam layer. Swirl gently with a spatula to ensure even coverage but do not mix layers completely.
  4. Top with Coconut and Nuts: Sprinkle 3 cups of sweetened, flaked coconut and 1/2 cup of chopped pecans evenly over the condensed milk layer. Press gently to help toppings adhere.
  5. Add Chocolate Chips: Scatter 1/3 cup of white baking chips and 1/2 cup of semisweet chocolate chips on top, reserving some white chips to sprinkle later if desired.
  6. Bake Until Golden: Bake the assembled bars in a preheated oven at 350°F (175°C) for 25-30 minutes until the top is golden brown and the bars smell aromatic.
  7. Cool Completely: Remove from the oven and let the bars cool completely in the pan. This allows the layers to set properly and enhances the texture and flavor before cutting and serving.

Notes

  • Line the baking pan with parchment paper for easy removal and cleanup.
  • Use seedless preserves to avoid seeds in the bars.
  • Shortening in the recipe can be used to grease the pan if not lining with parchment.
  • For a nut-free option, omit the pecans or substitute with sunflower seeds.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://flavorspath.com/raspberry-coconut-magic-bars-recipe/