Ingredients
- 2 Cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 1/2 cup margarine or butter, Melted
- 1 can (14 oz.) sweetened Condensed Milk
- 1 1/4 cups Raspberry jam or Preserves
- *I used my Raspberry Huckleberry freezer jam
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans, almonds or walnuts, etc.
Preparation
Step 1
1. In a small bowl combine crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom of 13×9×2 inch baking pan.
*If using the square pan, divide crumbs equally, and also use a small 6 1/2 × 6 1/2 square glass dish.
2. Evenly drizzle sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over the top.
3. Sprinkle with coconut and nuts. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
4. Cool completely. Cut into bars. Store, loosely covered at room temperature.
Yield: 24 servings
**Authors NOTES:
*I skipped the refrigeration part, but put my nuts over the top of the condensed milk layer, then added the jam. (This provides a barrier)
* I like to drizzle 1/2 of the can of condensed milk over the graham crumbs, and save the over 1/2 can of condensed milk to drizzle over the very top – (over the top of the coconut) This is optional of course, but it makes the bars stay together much better.
*Once out of the oven, take a knife, or spatula, and score the edges, so that they don’t stick to the sides of your pan!