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Close-up of Raspberry Coconut Magic Bars featuring toasted coconut strands and melted white chocolate morsels.

Raspberry Coconut Magic Bars: The Ultimate Sweet and Tart Layered Treat

These Raspberry Coconut Magic Bars feature a buttery graham cracker crust, a creamy condensed milk center, and a heavy layer of toasted coconut and tart red raspberries. A perfectly balanced, visually stunning handheld dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (180g) graham cracker crumbs finely ground
  • 1/2 cup (115g) unsalted butter melted
  • 1/8 tsp sea salt fine
  • 1 can (396g) sweetened condensed milk 14-ounce can
  • 1 cup (170g) white chocolate chips high quality
  • 1 cup (125g) fresh red raspberries whole
  • 2 cups (200g) shredded coconut sweetened

Equipment

  • 1 9x9 inch baking pan Lined with parchment paper
  • 1 Measuring cup Used for pressing the crust

Instructions
 

Prepare the Base
  1. Combine graham cracker crumbs, melted butter, and salt in a bowl until moist.
  2. Press the mixture firmly into the bottom of a lined 9x9 inch pan using a flat-bottomed tool.
Layer and Bake
  1. Pour the sweetened condensed milk evenly over the crust, spreading to the edges to ensure caramelized sides.
  2. Distribute white chocolate chips and raspberries over the milk. Top heavily with shredded coconut.
  3. Bake at 350°F (175°C) for 25-30 minutes until coconut tips are amber and edges are crisp.
  4. Cool completely in the pan, then refrigerate for 2 hours before slicing into rectangles.

Notes

Use a warm knife for clean slices.
Refrigerate bars to maintain the structural integrity of the raspberry layer.
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