Ingredients
- Crust
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, or 1/2 cup of butter or 8 tablespoons, melted
- Bars
- 3 1/2 cups shredded sweetened coconut flakes
- 1 14-ounce can of sweetened condensed milk
- 1 1/2 cups raspberry preserves
- 1 cup Diamond of California® chopped walnuts
- 1/4 cup mini chocolate chips
The Steps
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper leaving a 2-inch overhang on either side. Lightly grease the bottom and sides of the pan with baking spray. Set aside.
- In a large bowl, stir together graham cracker crumbs and melted butter until all crumbs are moistened and when pinched together, it comes together and doesn’t crumble.
- Press graham cracker crumbs into bottom of prepared baking pan then evenly sprinkle coconut flakes on top then drizzle the sweetened condensed milk all over the coconut flakes. Bake for 20 minutes.
- Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.
- Sprinkle chopped walnuts and mini chocolate chips on top.
- Let cool to room temperature then cut into bars.
RECIPE CONTRIBUTED BY TABLE FOR TWO
