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Raspberry Coconut Layer Bars Recipe
|Graham cracker crumbs||1 2⁄3 Cup (26.67 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Flaked coconut||7 Ounce (2 2/3 Cups, Package)|
|Sweetened condensed milk||14 Ounce (1 1/4 Cups / 1 Can)|
|Red raspberry jam/Raspberry preserves||1 Cup (16 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs), toasted|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs), melted|
|Vanilla milk pieces||1⁄4 Cup (4 tbs), melted|
Serving size: Complete recipe
Calories 5666 Calories from Fat 3011
% Daily Value*
Total Fat 351 g539.4%
Saturated Fat 224.6 g1123.1%
Trans Fat 0 g
Cholesterol 400.3 mg
Sodium 843.9 mg35.2%
Total Carbohydrates 620 g206.8%
Dietary Fiber 38.2 g152.7%
Sugars 530.2 g
Protein 63 g125.3%
Vitamin A 79.6% Vitamin C 23.9%
Calcium 128.8% Iron 56.7%
*Based on a 2000 Calorie diet
Spread evenly over bottom of 13 X 9-inch baking pan, pressing firmly to make crust.
Sprinkle coconut over crust.
Pour sweetened condensed milk evenly over coconut.
Bake in preheated 350°F oven 20 to 25 minutes or until lightly browned.
Spread jam over milk layer.
Chill 3 to 4 hours.
Sprinkle with walnuts.
Drizzle melted chocolates over top layer, making lacy effect.
Cut into bars.