Raspberry Coconut Magic Bars Recipe

Introduction

Raspberry Coconut Magic Bars combine a buttery, crunchy base with layers of sweet raspberry jam, creamy condensed milk, and toasted coconut. This delightful treat is perfect for sharing and brings a delicious twist to classic magic bars.

Ingredients

• 1 and 2/3 cups graham cracker crumbs
• 1/2 cup butter (1 stick), melted
• 2 tablespoons sugar
• 3 cups sweetened, flaked coconut
• 1 can (14 oz) sweetened condensed milk
• 1 cup seedless raspberry preserves (or your preferred flavor)
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/3 cup white baking chips
• 1 teaspoon shortening

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Step 3: Spread the raspberry preserves evenly over the crust, making sure to cover all edges.
4. Step 4: Pour the sweetened condensed milk gently over the raspberry layer, swirling slightly to distribute evenly without mixing.
5. Step 5: Sprinkle the flaked coconut and chopped pecans evenly over the top, pressing them down lightly so they adhere.
6. Step 6: Scatter semisweet chocolate chips and white baking chips on top, reserving a few white chips to add halfway through baking if desired.
7. Step 7: Bake in the preheated oven for 25–30 minutes, or until the top is golden and fragrant.
8. Step 8: Remove from oven and allow the bars to cool completely in the pan before cutting into squares.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with sunflower seeds.
• Try different jam flavors like apricot or blackberry for a unique twist.
• Adding a teaspoon of shortening to the white baking chips before scattering can help them melt evenly without burning.
• Press the coconut and nuts gently to help them bind to the condensed milk layer and prevent topping from falling off.

Storage

Store the magic bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To soften chilled bars, let them sit at room temperature for 20 minutes before serving. They also freeze well—wrap individual bars tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of preserves?

Fresh raspberries can work but won’t have the same spreadable consistency as preserves. You can gently cook fresh raspberries with a bit of sugar to make a quick jam before layering.

What can I substitute for graham cracker crumbs?

You can use crushed shortbread cookies or digestive biscuits as a tasty alternative to graham cracker crumbs for the base.

Raspberry Coconut Magic Bars Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

These Raspberry Coconut Magic Bars are a delightful layered dessert featuring a buttery shortbread crust, a generous layer of tangy seedless raspberry jam, and a luscious topping of sweetened condensed milk, shredded coconut, chopped pecans, and a mix of semisweet and white chocolate chips. Baked until golden, they offer a perfect balance of textures and flavors in every bite.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 15 oz shortbread cookies, crushed
• 1/2 cup (1 stick) butter, melted

Filling and Topping

• 1 cup seedless raspberry preserves (or your preferred flavor)
• 1 can (14 oz) sweetened condensed milk
• 3 cups sweetened, flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/3 cup white baking chips
• 1 teaspoon shortening

Instructions

1. Prepare the Base: Crush the shortbread cookies into fine crumbs and combine with the melted butter until the mixture resembles sandy crumbs. Press this mixture firmly into the bottom of a lined baking pan to form an even base layer.
2. Spread Raspberry Jam: Evenly spread the seedless raspberry jam over the prepared crust, making sure to cover the entire surface and reach the edges for consistent flavor.
3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the raspberry layer. Use a gentle swirling motion to spread it out uniformly without mixing the layers too much.
4. Top with Coconut and Nuts: Sprinkle the sweetened, flaked coconut and chopped pecans evenly over the condensed milk layer. Press gently to ensure they adhere well.
5. Add Chocolate Chips: Scatter the semisweet chocolate chips and white baking chips on top, reserving a small amount of white chips for later decoration if desired.
6. Bake: Place the baking pan in a preheated oven at 350°F (175°C). Bake for 25–30 minutes, or until the top is golden brown and the bars smell aromatic.
7. Cool Completely: Remove from the oven and allow the bars to cool completely in the pan. This step lets the layers set and enhances the texture, making it easier to cut and serve.

Notes

• You can substitute raspberry preserves with any other seedless fruit jam of your choice for a different flavor.
• Press the crust firmly to avoid a crumbly base when serving.
• For a nut-free version, omit the chopped pecans or replace with seeds like pumpkin or sunflower.
• The bars should be stored in an airtight container and can be kept at room temperature or refrigerated for longer freshness.
• Use parchment or foil to line the baking pan for easy removal and cleanup.

Keywords: Raspberry Coconut Magic Bars, Magic Bars, Magic Cookie Bars, layered dessert, shortbread crust, raspberry jam, coconut dessert, easy dessert recipe, chocolate chip bars