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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