Classic Raspberry Coconut Magic Bars
These Classic Raspberry Coconut Magic Bars feature a buttery graham cracker crust, topped with sweet coconut, tangy raspberries, and rich chocolate, all bound together with sweetened condensed milk for an irresistible treat.
Equipment
- 9x13-inch baking pan
- parchment paper
- medium bowl
- wire rack
- sharp knife
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 1 can (14-ounce) sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup fresh raspberries
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, allowing for an overhang.
- Combine graham cracker crumbs and melted butter in a medium bowl, then press the mixture firmly into the bottom of the prepared baking pan.
Layering
- Evenly sprinkle shredded coconut over the crust, then scatter fresh raspberries and both types of chocolate chips (if using white chocolate) over the coconut layer.
- Slowly and evenly pour the entire can of sweetened condensed milk over all the layered ingredients, ensuring an even coating.
Baking and Cooling
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set and lightly toasted on top.
- Remove from the oven and cool completely on a wire rack for 2-3 hours at room temperature, or 1 hour in the fridge.
Serving
- Once cool, use the parchment paper overhang to lift the bars from the pan, then slice them into squares or rectangles with a sharp knife.
Notes
Make sure the bars are completely cooled before slicing to ensure clean cuts. For extra flair, drizzle with melted white chocolate after cooling.