Wednesday, December 18, 2013

Christmas treats - Raspberry Coconut Layer Bars

I think, besides classic frosted cutout sugar cookies, these are Matt's favorite of everything I make this time of year.  If I didn't bring them out of the freezer gradually he would eat the whole pan in about 2 days.  They start with a graham cracker crust, a baked layer of sweetened condensed milk (you can never go wrong with that) and coconut, some raspberry preserves, and finishing with 2 types of chocolate.  It took me awhile to get over my fear of working with melted chocolate but these are totally worth it.  They take a little time, start to finish, but most is hands off, cooling time.
 


Raspberry Coconut Layer Bars
yield: one 9x13 pan full, cut however you'd like

Ingredients
1 2/3 cup graham cracker crumbs (this one of those times my pre-crushing paid off)
1/2 cup butter or margarine, melted
2 2/3 cup shredded coconut
1 can (14 oz) sweetened condensed milk
1 cup raspberry preserves
4oz semi-sweet melting chocolate (I use the same stuff I use for dipping truffles)
2oz white melting chocolate

Directions
1) Preheat the oven to 350°.
2)  Combine the graham cracker crumbs and melted butter/margarine in a 9x13 pan.  Press firmly, covering the whole bottom.  Sprinkle with coconut and and pour sweetened condensed milk over the top, as evenly as possible. (Then lick out the sweetened condensed milk can...but that might just be me.)
3) Bake in preheated over for about 25 minutes or until lightly browned.  Let cool at room temperature.
4) Once cool to the touch, spread with raspberry preserves and chill in the fridge for at least 3 hours, longer if you fear melted chocolate like me (I usually do within a day or so). 
5) Melt semi-sweet chocolate in a small saucepan over low heat.  While it melts I get out a small ziploc bag and my kitchen scissors.  When the chocolate is melted transfer it to the ziploc bag.  It will be hot.  Seal the bag and snip off a tiny corner.  Use the bag to drizzle the chocolate over the bars.
6) Repeat with the white chocolate. (I use a new ziploc.)
7) Chill until both chocolates are hardened.
 8) Cut into bars and enjoy!!

I keep these in the fridge or freezer until they are being served.  If well enough hidden, these will keep in the freezer for months. 


Source: slightly adapted from AllRecipes

6 comments:

Lauren said...

Good thing I don't have any coconut, or I'd be baking those RIGHT NOW. They look sooooo good!

diana said...

They are!! Go buy some coconut and get to work! =)

Monica said...

Making these today! I thought I was done baking...and then I saw these. I know Paul will love these! Nice to know they freeze well! :)

diana said...

I hope you like them!!

Monica said...

Oh Diana! We LOVE these. So incredibly delicious! Thanks for the recipe!

diana said...

I'm so glad you like them!! They are quite good. =)