Raspberry Coconut Layer Bars
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Flaked coconut||7 Ounce (2 2/3 Cups, Package)|
|Sweetened condensed milk||14 Ounce (1 1/4 Cups / 1 Can)|
|Red raspberry jam/Raspberry preserves||1 Cup (16 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs), toasted|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs), melted|
|Vanilla milk pieces||1⁄4 Cup (4 tbs), melted|
In medium bowl, combine graham cracker crumbs and butter.
Spread evenly over bottom of 13 X 9-inch baking pan, pressing firmly to make crust.
Sprinkle coconut over crust.
Pour sweetened condensed milk evenly over coconut.
Bake in preheated 350°F oven 20 to 25 minutes or until lightly browned.
Spread jam over milk layer.
Chill 3 to 4 hours.
Sprinkle with walnuts.
Drizzle melted chocolates over top layer, making lacy effect.
Cut into bars.