Friday, July 15, 2011

Raspberry Coconut Bars

Raspberry Coconut Bars

Makes about 16.

Fruity and sweet, and I love just about anything with coconut. 
Slightly adapted from: Quick Cooking magazine

1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
2-2/3 c. flaked coconut
1 can (14-oz.) sweetened condensed milk
1 c. raspberry preserves
1/3 c. chopped walnuts, toasted
1/2 c. semisweet chocolate chips
Heavy whipping cream

Preheat oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and butter.  Press into a 8x8 baking dish.  Sprinkle with coconut; drizzle with milk. Bake for 20 minutes or until lightly browned.  Cool completely on a wire rack.

Spread preserves over the crust.  Sprinkle with walnuts.  In a microwave-safe bowl, melt chocolate chips.  Stir until smooth, adding heavy whipping cream if necessary.  Drizzle over walnuts. Cut into bars.  Refrigerate for 30 minutes or until chocolate is set.

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