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Raspberry Coconut Magic Bars

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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 20 Bars

Ingredients
  

  • Crust Layer
  • 1½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • Filling Layers
  • 1 can 14 oz sweetened condensed milk
  • 1½ cups sweetened shredded coconut
  • 1 cup semi-sweet or dark chocolate chips
  • ¾ cup raspberries very well dried
  • Optional Add-Ins
  • ½ cup chopped almonds or walnuts
  • White chocolate chips
  • 1 –2 tablespoons raspberry jam warmed (for swirling)

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper or grease lightly.
  • Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan.
  • Pat raspberries very dry; lightly crush a few if desired, keeping moisture minimal.
  • Layer evenly over the crust: chocolate chips, raspberries, shredded coconut, and nuts if using.
  • Slowly drizzle sweetened condensed milk evenly over the entire surface. Swirl warmed raspberry jam on top if using.
  • Bake for 25–30 minutes until the top is lightly golden and the center looks set.
  • Cool completely, then lift out and slice into bars or squares.

Notes

Dry raspberries thoroughly to avoid soggy bars.
Press the crust firmly for clean slices.
Do not overbake; bars firm up as they cool.
Cool completely before cutting for best structure.