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 raspberries, gently crushed
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°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 to form a crust.
- Step 3: Pour sweetened condensed milk evenly over the graham cracker crust.
- Step 4: Sprinkle shredded coconut, white chocolate chips, crushed raspberries, and nuts (if using) evenly over the sweetened condensed milk.
- Step 5: Bake for 25-30 minutes, or until the edges are golden brown and the coconut is lightly toasted.
- Step 6: 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 for a firmer texture.
- A brief zap in the microwave (about 5-10 seconds per bar) will make the white chocolate extra gooey and delicious.
- Serve these bars chilled or at room temperature, and consider topping with a dollop of whipped cream or a fresh raspberry for an elegant touch.
- Gently crush the raspberries just enough to release their juices; over-crushing can make the bars soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American