RASPBERRY COCONUT BARS {taste of home}

By grinder

1 serving {1 piece} equals 155 calories/8g fat/5g sat fat/11mg cholesterol/83mg sodium/20g carbohydrate/
1g fiber/2g protein.

Ingredients

• 1-2/3 cup graham cracker crumbs {about 6oz}
• 1/2 cup butter
• 2-2/3 cups flaked coconut {8oz}
• 1 {14oz} can sweetened condensed milk
• 1 cup seedless raspberry preserves {320g}
• 1/3 cup chopped, toasted walnuts {1.25oz}
• 1/2 cup semisweet chocolate chips {3oz}
• 1/4 cup white baking chips {1.5oz}

Preparation

Step 1

Preheat oven to 350°F

In a small bowl, combine cracker crumbs and butter. Press into a 9x13” pan coated with cooking spray. Sprinkle with coconut; drizzle with milk.

Bake 20-25 minutes or until lightly browned. Cool crust completely on a wire rack. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate 30 minutes or until chocolate is set.

TIPS:
To toast nuts or coconut, spread in a 15x10x1” baking pan. Bake 5-10 minutes or until lightly browned, stirring occasionally. Or spread in a dry nonstick skillet and heat over low-heat until lightly browned, stirring occasionally.