These delicious Raspberry Coconut Magic Bars are easy to prepare and are sure to delight the coconut lover in your life! A fun twist on classic magic bars, this raspberry version is sure to be a hit!
Looking for more coconut recipes? Check out these favorites: Coconut Cream Pie, Almond Joy Cookies and Coconut Macaroon Blossoms!
My Dad celebrated his 60th birthday on Friday. My brother celebrated his 30th birthday on Friday. Confusing? Well get this…they have the same name too! And quite typically {as in always} they really don’t have the same vision for what they want to do on their birthdays. Solution? We party for a couple days straight!
My Dad is a big coconut fan so anything I make with coconut he loves. I knew I was going to make up a batch of Raspberry Coconut Magic Bars for his birthday but he surprised me with a request for a German chocolate cake {usually it’s my Nana’s Carrot Cake}. I had my Nana’s German chocolate cake and frosting recipe so I whipped that up…and had totally forgotten how addictive the frosting is. Totally. Addicting. Bryce found out that he L-O-V-E-S coconut! And frosting. He ate, by the spoonful, and I am not joking here, about a half a cup of German Chocolate frosting before it made it to the cake. Seriously.
When I took it away from him, he asked me, and I quote, “Can I have some for snack then?” Oh my goodness. I explained that it was supposed to go on Grandpa’s cake to which Bryce responded, “I don’t want cake. I want frosting!” I hear ya honey – I hear ya. How do you explain to a four year old that the sole reason for cakes is so that we can eat the frosting? It’s simply not dignified to eat frosting by itself. Now, of course, if you’re alone…totally different story. Or, if you’re four…
Anyways, the cake and most of the frosting made it to my sister’s house for after dinner. My Dad had fun trying to blow out the sparkler candles and then the boys stepped in and giggling away, attempted to blow them all out as they kept re-lighting. Good times!
I guess you’re wondering when the Raspberry Coconut Magic Bars came into play right? Well Saturday we had a BBQ at my house for my brother and he requested fruit salad instead of a cake. I saved the bars for Saturday so we would all have something sweet to snack on. Well, most of the bars were saved for Saturday…
If you have a coconut lover in your life – these bars are PERFECTION! They start out with a graham cracker crust and lots of coconut. The magical ingredient, sweetened condensed milk, is poured over the top and then it’s thrown in the oven. Layer on your favorite flavor of preserves {blackberry is super good too!}, some chopped nuts of your choice {we went with pecans} and then drizzle on some chocolate.
If you’ve got bored kids around – this is a great recipe for them to help out with. Bryce was able to spread the preserves and sprinkle on the pecans…
Let the bars chill for a bit and cut ’em up! Magical isn’t it?
More Delicious Dessert Bar Recipes
- 100 Grand Candy Bars
- Cranberry Bars
- Lemon Bars
- Chocolate Pecan Pie Bars
- Caramel Apple Cheesecake Bars
Raspberry Coconut Magic Bars
Ingredients
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter 1 stick – melted
- 2 tbsp sugar
- 3 cups coconut sweetened, flaked
- 14 oz sweetened condensed milk 1 can
- 1 cup seedless raspberry preserves or the flavor of your choice
- 1/2 cup pecans chopped
- 1/2 cup semisweet chocolate chips
- 1/3 cup white baking chips
- 1 tsp shortening
Instructions
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, butter, and sugar in a small bowl.
- Press into a lightly greased 9×13 baking dish.
- Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
- Bake for 20-25 minutes or until coconut is lightly browned.
- Let cool completely.
- Spread the preserves over the cooled coconut crust and sprinkle with pecans.
- Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
- Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
- Let chocolate firm up in the fridge or on the counter and cut into bars.
- Makes 36 bars.
Candace says
Made these and they were wonderful. I used apricot instead of Raspberry. Thanks for sharing this recipe.
Trish - Mom On Timeout says
Mmmm apricot! Delicious! So glad you enjoyed the recipe Candace!
Patty says
There are so many “magic bar” recipes out there that I usually don’t read them but you caught me at “raspberry”. I was also intrigued at the amount of coconut and how you baked it then finished assembling it. They turned out fantastic and even the men I served them to loved them! I did have a little trouble drizzling the melted chocolate chips but not the white chocolate chips which had the shortening added. Do you think it might help to add the same amount of shortening to the chocolate chips or is there some reason not to?
Thanks for a great recipe!
Trish - Mom On Timeout says
Thank you Patty! If your chocolate isn’t melting you can always add a little bit of shortening to it and it will make it drizzle easier. I always have issues with white chocolate which is why I added it here but it works for either. I’m so glad you gave the recipe a try and thank you so much for stopping back by to leave me a comment! Hope you have a wonderful weekend!
Krista Low says
These look absolutely amazing! I just pinned these look absolutely amazing! I mean you have chocolate and raspberries and coconut! Man, I can’t wait to have a bite! 🙂 Krista @ A Handful of Everything
Heather @ French Press says
LOVE these! raspberry and coconut ate two of my favorite flavors
Robin @ Simply Southern Baking says
These look fabulous!!! Yummm!
Trish - Mom On Timeout says
Thank you so much Robin!
Tanya says
Trish you are so talented! These look amazing, and I would love for you to join me at the Pretty Things Link Party (live now) hope to see you there 🙂
xo, Tanya
http://twelveoeight.blogspot.com/2013/04/pretty-things-16-link-party-and.html
Trish - Mom On Timeout says
Thank you so much Tanya!
Rita says
These both look so luscious! I can’t wait to try them out but the raspberry bars are calling my name! Thanks for sharing. rita@pinkpolkadotcreations.com
Trish - Mom On Timeout says
Thank you so much Rita!
Kelly @ The Moon and Me says
Oh.Man. These look and sound so decadent!
I was chuckling at the frosting bit. It’s not dignified…unless you’re alone…or 4. 🙂
It’ll be our secret.
Kelly
Trish - Mom On Timeout says
Hehe 🙂 Thank you Kelly!
Diane R. says
Wow! These are yummy!
I baked these today, and am trying to resist the urge to eat another one before hubby gets home from work. (Oh, what the heck, he’ll be eating more than his fair share, I’m sure of it!)
I substituted toasted slivered almonds in place of the pecans, and forgot to grease the baking dish, and had no problems.
Thanks for sharing this terrific recipe, Trish.
Trish - Mom On Timeout says
I am SO glad you enjoyed the recipe Diane! Just made my night 🙂 Almonds are delicious in this recipe too – thanks so much for stopping by!
Rachel @ I Love My Disorganized Life says
OH holy cow! These look dangerous, but in a good way.
Michele says
I was just wondering if anyone has tried putting all the layers together for the coconut raspberry bars & baking all at once instead of baking the bottom & microwaving the top? I know that standard matrimonial bars have the chocolate, coconut & nuts all layered, then topped with sweet & condensed milk before baking. Just wondering if maybe it had to be separate because of crunch or something.
Trish - Mom On Timeout says
You absolutely could Michele but it would alter the taste and texture slightly. By putting that first time – the coconut gets nicely toasted which contributes to the overall flavor and texture of the dessert. Hope that helps!
Kate | Food Babbles says
Holy COW!! Those bars look ridiculously good! I really need to make these. I love the raspberry and coconut together and oooo, those pecan on top. Yum!!
Trish - Mom On Timeout says
Thanks Kate!
Ala says
Lookie-dee–these are popping into my oven right now! I really can’t wait for them to come out. The color in your photos is absolutely gorgeous–and so is your family 🙂 I’m so glad I stumbled across your blog. Such sweetness! It really put a bright spot in my day.
Trish - Mom On Timeout says
Oh you totally just made my day Ala! I sure hope you enjoyed the bars and I am so glad you found me too!
Tiffany says
These were the best bars ever!!! I made them for Easter and everyone couldn’t stop talking/thinking about them! I substituted regular graham crackers for gluten free ones and also subbed the white sugar in the crust for coconut sugar and they were absolutely delicious!!!!
Trish - Mom On Timeout says
Just made my day Tiffany! So glad you enjoyed the recipe and your substitutions sound fabulous!
Sinea Pies says
Trish, I had to come back. As I was out and about, running errands, I was thinking about these bars. HOW….please tell me HOW you cut them so perfectly? I have improved my technique with brownies but bars such as this tend to be sticky. How do you get such a clean cut?
Trish - Mom On Timeout says
Make sure the bars are chilled and if necessary, wipe the knife between cuts 🙂