Raspberry Coconut Layer Bars

Raspberry Coconut Layer Bars

45 Reviews 6 Pics
Recipe by  Diane

“Coconut, raspberry and chocolate bars.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
  2. Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
  3. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

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Reviews (45)

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I switched things up a bit ;o), I didn't use all the sweetened condensed milk....I used 2/3 of the can maybe 3/4. It was plenty sweet & still set up well. I used lime marmalade instead of raspberry jam & grated the zest from a lime over top. Omitted the semi-sweet chocolate & almost upped the white chocolate to compensate but didn't....was glad because it really didn't need any more. I also used chopped, toasted hazlenuts instead of walnuts. My son has declared these the best cookies I have EVER made & is begging me to make more. Although I can see how they may be too sweet w/out the tartness of the lime to counteract it. Thansk for the recipe!



These are to DIE for! So rich and lovely! I have made these twice now, and have given out the recipe many times. People love them! They look impressive, too - someone asked me if I had gone to a bakery to get them. They do take a VERY long time to make because of having to wait for things to set and chill, so make sure that you make these a day or 2 ahead of when you need them - they are not something you can whip up the morning before a party. Just a tip - I had some trouble getting the chocolate to melt to a consistency where it would drizzle prettily. My solution - I heated a pan of water to almost boiling and then turned off the heat. I put the white and semisweet chocolates in different Ziploc bags and placed them in the water to melt. Once they were all melted, I cut off one corner of the bag and voila! Chocolate drizzle!



These are delicious. While they're easy to make, they are a bit time consuming (do a step, wait. do another step, wait) but worth it. I took these to a friend's house this weekend and had to run home after the recipe for her aunt. My four year-old has been very helpful finishing the pan. Take the time to toast the walnuts. It makes a difference and lends crunch. I used seedless black raspberry jam. Try them with hot or iced tea.

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Amount Per Serving (12 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 61.1 g
  • 20%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Mound Bars


next recipe:

Amazing Gluten-Free Layer Bars