Raspberry Coconut Magic Bars
Raspberry Coconut Magic Bars are a chewy, gooey dessert layered with buttery graham cracker crust, tart raspberries, coconut, and creamy condensed milk. This easy spring treat is perfect for parties, picnics, or whenever you need a sweet, crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, 180g)
- 1/2 cup unsalted butter, melted (1 stick, 115g)
- Pinch of salt
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups shredded coconut (unsweetened or sweetened, 120g)
- 3/4 cup white chocolate chips (135g)
- 1 1/2 cups fresh raspberries (180g)
- 1/2 cup chopped pecans or sliced almonds (optional, 50g)
- 1/2 cup mini marshmallows (optional, 25g)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang for easy lifting.
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until the texture resembles wet sand. Press firmly and evenly into the prepared pan.
- Bake the crust for 8-10 minutes until lightly golden. Remove from oven.
- While the crust bakes, stir together shredded coconut and sweetened condensed milk in a bowl until thick and sticky.
- Sprinkle white chocolate chips evenly over the hot crust. Add chopped pecans or sliced almonds and mini marshmallows if using.
- Gently distribute fresh raspberries across the pan.
- Dollop the coconut-condensed milk mixture over the berries and use a spatula to spread it as evenly as possible.
- Bake for 25-30 minutes, until the top is golden brown and bubbling at the edges. Tent with foil if coconut browns too quickly.
- Cool completely in the pan for at least 2 hours (or refrigerate for faster setting).
- Lift bars out using parchment overhang and slice into 24 squares or rectangles. Wipe knife between cuts for clean edges.
Notes
For best results, use fresh raspberries and let bars cool completely before slicing. To make gluten-free, use gluten-free graham crackers. For vegan, use coconut oil and vegan condensed milk. Bars freeze well and can be made ahead. If using frozen berries, thaw and drain well to avoid soggy bars.
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 200
- Sugar: 14
- Sodium: 70
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: raspberry coconut bars, magic bars, spring dessert, party dessert, easy dessert, coconut, raspberry, magic cookie bars, seven layer bars