Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 cup shredded coconut
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan.
- Step 3: Pour sweetened condensed milk evenly over the graham cracker crust.
- Step 4: Sprinkle coconut, white chocolate chips, raspberries, and nuts (if using) evenly over the condensed milk layer.
- Step 5: Gently press down on the toppings to help them adhere to the condensed milk.
- Step 6: Bake for 25-30 minutes, or until the top is lightly golden brown. Let cool completely before cutting into bars.
Notes
- Store cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep the raspberries fresh.
- A quick 10-15 second zap in the microwave will soften the chocolate and make these bars extra gooey and delicious.
- Serve these bars chilled for a refreshing treat, or top with a dollop of whipped cream for extra indulgence.
- Gently thaw frozen raspberries before adding them to prevent a soggy crust and ensure even baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American