Raspberry Coconut Bars

  • Yield: 2 dozen


1 2/3cups graham cracker crumbs
1/2cup (1 stick) butter or margarine, melted
1-- (7-ounce) package flaked coconut
1-- (14-ounce) can sweetened condensed milk
1cup red raspberry jam
1/3cup chopped walnuts
1/2cup (3-ounces) semisweet chocolate chips, melted
1/4cup chopped white baking chocolate, melted


  1. Combine the cracker crumbs and butter in a bowl and mix well.  Pat the crumb mixture over the bottom of a 9×13-inch baking pan.  Sprinkle with the coconut and drizzle with the condensed milk.  Bake at 350F for 20 to 25 minutes or until light brown.  Let stand until cool.
  2. Spread the jam over the baked layer.  Chill, covered, for 3 to 4 hours.  Sprinkle with the walnuts.  Drizzle the semisweet chocolate and white chocolate in a decorative pattern over the top.  Chill, covered, until set.  Cut into bars.

Recipe reprinted with permission from the Maryland Dietetic Association’s Explore the Tastes of Maryland; From the Mountains to the Sea (Maryland Dietetic Association, Brooklandville, Marlyland, 2002).


Nutritional Info *per serving

  • Calories 227
  • Fat 11g
  • Saturated Fat 7g
  • Cholesterol 17mg
  • Sodium 123mg
  • Carbohydrate 30g
  • Fiber 1g
  • Protein 3g
  • Calcium 59mg