introduction

This sweet bar mixes chocolate, coconut, and jam. You can make it fast. It works for a snack or a small party. Try it with a warm cup of tea or coffee. For a cake that shares the same taste, see chocolate raspberry cake for a different idea.

why make this recipe

You make this recipe because it tastes rich and bright. The jam gives fresh fruit taste. The chocolate and coconut make each bite soft and crisp. You can feed a crowd with one pan. If you love cookies, you may also like chocolate chip cookies as a treat.

how to make Chocolate Raspberry Magic Bars

You layer a simple crust with tasty items. Then you pour sweet milk on top and bake. The oven melts all parts and binds them together. You do not need a mixer. You press, layer, pour, and bake. For another bar style you can check caramel apple cheesecake bars to see how layers work.

Ingredients :

1 cup unsalted butter, melted
1 cup graham cracker crumbs
1 cup sweetened shredded coconut
1 cup semisweet chocolate chips
1 cup raspberry jam
1 cup sliced almonds
1 can (14 oz) sweetened condensed milk

Directions :

Preheat the oven to 350°F (175°C).
In a medium bowl, mix melted butter and graham cracker crumbs. Press the mix into the bottom of a greased 9×13 inch baking dish.
Layer the shredded coconut, chocolate chips, and sliced almonds evenly over the crust.
Drizzle the raspberry jam over the layers and spread it gently.
Pour the sweetened condensed milk evenly over the top.
Bake for 25-30 minutes, or until golden brown.
Let the pan cool completely before you cut it into bars.

how to serve Chocolate Raspberry Magic Bars

Cut bars into squares. Serve them on a plate or in a box for a gift. Add a dust of powdered sugar or a few fresh raspberries on top. Try them with a scoop of vanilla ice cream. For another fruity bar idea, look at caramel apple cheesecake bars.

how to store Chocolate Raspberry Magic Bars

Place the bars in an airtight box. Keep them at room temp for up to 3 days. For longer life, place them in the fridge for up to 1 week. You can also freeze them in one layer for up to 2 months. To thaw, move them to the fridge or leave them on the counter for a few hours. For a different bake to store, try chocolate banana bread.

tips to make Chocolate Raspberry Magic Bars

Press the crust well so it holds the layers.
Warm the jam a bit so it spreads easier.
Do not overbake. The top should be light brown.
Let the bars cool fully before you cut them. This keeps the bars neat.

variation (if any)

Use white chocolate chips instead of semisweet for a sweeter bar.
Swap raspberries for strawberry jam for a milder fruit taste.
Add a layer of chopped pecans instead of almonds for a change in nut taste.
Use gluten-free graham crumbs to make a gluten-free version.

FAQs

Q: Can I use frozen raspberries instead of jam?
A: Yes. Cook the frozen raspberries with a little sugar to make a jam-like spread first.

Q: Can I make these nut free?
A: Yes. Skip the sliced almonds or use toasted seeds like pumpkin seeds.

Q: Do I need to chill the bars before I cut them?
A: You do not need to chill, but cooling all the way helps you cut clean slices.

Q: Can I use low fat milk instead of sweetened condensed milk?
A: No. Sweetened condensed milk adds sugar and binding that low fat milk cannot give.

Q: Can I double the recipe?
A: You can, but use two pans. One 9×13 pan holds the full list above.

Conclusion

For a close take on this idea with a coconut twist, see the full Raspberry Coconut Magic Bars Recipe.