Can I use fresh or frozen raspberries instead of jam?

While you could, the jam gives that perfect concentrated flavor and stickiness that holds everything together. Fresh berries add too much moisture - but a mix of jam with a handful of fresh raspberries pressed in before baking? Now that's a tasty experiment!

Why are my bars too sticky to cut?

Two likely culprits: either they didn't cool completely (patience is hard, I know!) or your condensed milk layer was too thick. Next time, try drizzling it more evenly rather than pouring it all in one spot.

Can I double the recipe?

Absolutely! Use a 9x13-inch pan and add 5-7 minutes to the baking time. Watch for that golden edge color - that's your best indicator.

What's the best way to freeze these bars?

They freeze beautifully! Cut them first, then layer between parchment in an airtight container for up to 3 months. Thaw at room temperature when those cravings hit.

Raspberry Coconut Magic Bars - Irresistible Bliss!

Description

Delicious raspberry coconut magic bars with a sweet and tangy twist.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1 cup sweetened shredded coconut
1 cup white chocolate chips
1/2 cup raspberry jam
1 can (14 oz) sweetened condensed milk

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Instructions

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs with melted butter and press into a 9×9-inch baking pan.
Sprinkle coconut and white chocolate chips evenly over the crust.
Drizzle raspberry jam over the top.
Pour sweetened condensed milk evenly over everything.
Bake for 25-30 minutes until golden brown.
Cool completely before cutting into bars.

Notes

Store in an airtight container for up to 5 days.
Can substitute raspberry jam with other fruit preserves.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American