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- 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup unsalted butter, melted - 1 cup sweetened condensed milk - 1 cup fresh raspberries (or frozen, thawed and drained) - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts or pecans (optional) - ½ teaspoon vanilla extract - A pinch of salt For this recipe, you will need precise measurements to get the best results. Use 1 ½ cups of graham cracker crumbs to form a solid base. You will also need ½ cup of unsweetened shredded coconut to add flavor and texture. Melt ½ cup of unsalted butter to bind the crust together. The sweetened condensed milk requires 1 cup to make the layers creamy and sweet. Fresh raspberries bring a burst of flavor, so make sure to use 1 cup. You will want 1 cup of semi-sweet chocolate chips for that rich taste. If you like nuts, add ½ cup of chopped walnuts or pecans. Lastly, you will need ½ teaspoon of vanilla extract and a pinch of salt to enhance the flavors. You can customize your Raspberry Coconut Magic Bars with a few optional add-ins. Consider adding: - ½ cup of chopped nuts for crunch. - A sprinkle of sea salt on top for contrast. - A few white chocolate chips for a different sweetness. - A dash of almond extract for a unique twist. Feel free to mix and match these add-ins to make the bars your own! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan. You can grease it or line it with parchment paper. This makes it easy to remove the bars later. Next, take a medium bowl. Add 1 ½ cups of graham cracker crumbs and ½ cup of shredded coconut. Pour in ½ cup of melted unsalted butter. Add a pinch of salt. Mix everything well until it looks like wet sand. Now, press this mixture into the bottom of the pan. Use your hands or the back of a measuring cup to pack it down firmly. This will be your crust. Once your crust is ready, pour 1 cup of sweetened condensed milk evenly over it. Use a spatula to spread it out. Next, scatter 1 cup of fresh raspberries on top. You can also use thawed, frozen raspberries if fresh ones are not available. Then, sprinkle 1 cup of semi-sweet chocolate chips over the raspberries. If you like nuts, add ½ cup of chopped walnuts or pecans now. Drizzle ½ teaspoon of vanilla extract on top. Gently press the toppings into the mixture. This helps them stick better. Place the pan in the oven and bake for 25-30 minutes. Keep an eye on it. You want the edges to be golden and the center to bubble slightly. When done, take the pan out of the oven. Let it cool completely in the pan. This step is super important. It helps the layers set well. For the best results, put the bars in the fridge for at least one hour after cooling. This makes cutting them easier and cleaner. Once chilled, cut into squares. Enjoy your delicious raspberry coconut magic bars! To make the best Raspberry Coconut Magic Bars, start by greasing your pan well. This helps the bars come out easily. Use parchment paper for extra ease. Make sure to press the crust firmly. A good base holds everything together. Bake until the edges are golden. This shows they are done. Let the bars cool completely before cutting. This makes slicing easier and keeps them neat. If you don't have graham cracker crumbs, use crushed cookies or oats. For a nut-free version, skip the nuts or use seeds. Unsweetened coconut can replace sweetened coconut. If you want less sweetness, reduce the sweetened condensed milk. You can also use almond or oat milk as a base for a lighter option. Cut the bars into small squares for easy serving. They are great for parties or family snacks. To impress guests, dust them with powdered sugar. You can also top them with extra raspberries or a drizzle of chocolate. Pair these bars with a scoop of vanilla ice cream for a yummy dessert. Pro Tips Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries when in season. If using frozen, make sure to thaw and drain them well to avoid excess moisture. Pack the Crust Tightly: Ensure that the graham cracker crust is packed tightly in the pan. This will help it hold together better when cutting into squares. Cool Completely: Allow the magic bars to cool completely in the pan before cutting. For easier slicing, refrigerate them for at least an hour after cooling. Experiment with Nuts: Feel free to mix and match nuts in the recipe. Pecans, walnuts, or even almonds can add a delightful crunch and flavor to your bars. {{image_2}} You can swap raspberries for other fruits. Try blueberries, strawberries, or chopped apples. Each fruit adds a unique taste and color. Blueberries offer a sweet burst. Strawberries give a fresh, juicy flavor. Apples add a nice crunch. Mix and match fruits for fun combinations. To make these magic bars vegan, use coconut oil instead of butter. Replace sweetened condensed milk with a vegan version made from coconut milk. For gluten-free bars, choose gluten-free graham crackers. This way, everyone can enjoy this treat, no matter their diet. Want to change the chocolate? Use milk chocolate or white chocolate chips. You can also mix in chopped dark chocolate for a richer taste. If you're feeling adventurous, try adding cocoa powder to the crust. This gives a chocolatey twist to the base. To keep your Raspberry Coconut Magic Bars fresh, store them in an airtight container. This helps keep moisture in and keeps them from drying out. You can use a glass or plastic container with a lid. If you stack the bars, place parchment paper between them. This prevents sticking and makes it easy to grab one when you want a treat. When stored properly, these bars last about one week at room temperature. If you keep them in the fridge, they can last up to two weeks. You may notice they taste even better after a day or two. The flavors meld together, making each bite more delicious. If you want to save some for later, freezing is a great option. Cut the bars into squares first. Then, wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy, just thaw them in the fridge overnight. Or let them sit at room temperature for a few hours. Yes, you can use frozen raspberries in this recipe. Just make sure to thaw and drain them first. Frozen berries might add extra moisture, so draining is key. It helps keep your bars from being soggy. You still get that sweet, tart flavor in every bite. To make these bars gluten-free, swap the graham cracker crumbs. Use gluten-free graham crackers or almond flour instead. Both work well and keep the texture nice. Always check the labels of your ingredients. This way, you can enjoy these sweet treats without worry. The best way to melt butter is in the microwave. Cut the butter into small pieces and place it in a microwave-safe bowl. Heat in short bursts, about 10-15 seconds at a time. Stir after each burst until it's fully melted. This method prevents splatters and keeps the butter from burning. You can also melt butter on the stove in a small saucepan over low heat. Just keep an eye on it! In this post, I shared key tips for making great bars. We covered ingredients, step-by-step instructions, and smart storage ideas. You learned about baking tips, fruit choices, and how to adapt for diets. With these insights, you can make tasty bars your way. Remember, experimenting leads to new flavors and fun. Enjoy your bar-making journey!

Raspberry Coconut Magic Bars

Delicious bars made with graham cracker crust, sweetened condensed milk, fresh raspberries, and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsweetened shredded coconut
  • 0.5 cup unsalted butter, melted
  • 1 cup sweetened condensed milk
  • 1 cup fresh raspberries
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and a pinch of salt. Mix until well combined to form the crust.
  • Press the crumb mixture evenly into the bottom of the prepared baking pan. Use your hands or the back of a measuring cup to pack it down tightly.
  • Pour the sweetened condensed milk evenly over the crust, spreading it out with a spatula.
  • Scatter the fresh raspberries evenly on top of the condensed milk, followed by a sprinkle of chocolate chips and nuts if using.
  • Drizzle with vanilla extract for added flavor and gently press the toppings into the mixture to ensure they stick.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is slightly bubbling.
  • Remove from the oven and allow to cool completely in the pan before cutting into squares.
  • For the best results, refrigerate for at least one hour after cooling to help them set.

Notes

For the best results, refrigerate for at least one hour after cooling to help them set.
Keyword bars, coconut, dessert, raspberry