Raspberry coconut layer bars
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | GRAHAM CRACKER CRUMBS |
| ½ | cup | BUTTER OR MARGARINE, MELTED |
| 2⅔ | cup | FLAKED COCONUT |
| 1¼ | cup | SWEETENED CONDENSED MILD |
| 1 | cup | RED RASPBERRY JAM/PRESERVES |
| ⅓ | cup | CHOPPED WALNUTS, TOASTED |
| ½ | cup | SEMI-SWEET MORSELS, MELTED |
| ¼ | cup | MELTED WHITE BAKING BAR |
Directions
IN MEDIUM BOWL, COMBINE GRAHAM CRACKER CRUMBS AND BUTTER. SPREAD EVENLY OVER BOTTOM OF 13X9-INCH BAKING PAN, PRESSING TO MAKE COMPACT CRUST. SPRINKLE COCONUT OVER CRUST. POUR SWEETENED CONDENSED MILK EVENLY OVER COCONUT. BAKE IN PREHEATED 350 OVEN FOR 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED; COOL. SPREAD JAM OVER COCONUT LAYER; CHILL 3 TO 4 HOURS. SPRINKLE WITH WALNUTS. DRIZZLE DARK CHOCOLATE THEN WHITE CHOCOLATE OVER TOP LAYER TO MAKE LACY EFFECT; CHILL. CUT INTO 3X1-½-INCH BARS.