Raspberry Chocolate Coconut Bars Recipe

featured raspberry chocolate coconut bars

4.50 from 6 votes

Raspberry Chocolate Coconut Bars Recipe

Sometimes you want something delicious to enjoy! These Raspberry Chocolate Coconut Bars are what you need. They are sweet, crunchy, soft, and chewy - all in one!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: squares

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

Ingredients

For the Crust

1 cup all-purpose flour 120 grams
¼ cup dark brown sugar 53 grams
¼ teaspoon coarse sea salt
½ cup unsalted butter 113 grams (1 stick), chilled and cut into 1-tablespoon-sized pieces

For the Filling

1 cup sweetened condensed milk 312 grams
½ cup all-purpose flour 60 grams
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
2 large eggs 100 grams, lightly beaten
6 ounces semisweet chocolate morsels 170 grams (or finely chopped chocolate)
1 cup flaked sweetened coconut 85 grams
½ cup chopped roasted pecans 57 grams

For the Toppings

⅓ cup seedless raspberry preserves 113 grams
½ cup toasted flaked coconut 60 grams

Instructions

For the Crust

Adjust oven rack to middle position and preheat oven to 350°F. Line a 9-inch square pan with aluminum foil, with enough foil to hang over the sides. Spray the foil with nonstick spray and set aside.
In a medium bowl, whisk the flour, brown sugar, and salt together. Cut in the cold butter with a fork or pastry blender until the mixture is crumbly.
1 cup all-purpose flour, ¼ cup dark brown sugar, ¼ teaspoon coarse sea salt, ½ cup unsalted butter
Press the flour/butter mixture into the prepared 9-inch pan.
Bake at 350°F for 18-20 minutes, or until the crust is light brown around the edges and firm(ish) to the touch in the middle.

For the Filling

In a large bowl, whisk the condensed milk, flour, baking powder, salt, and eggs together.
1 cup sweetened condensed milk, ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt, 2 large eggs
Stir in the chocolate, coconut, and pecans.
6 ounces semisweet chocolate morsels, 1 cup flaked sweetened coconut, ½ cup chopped roasted pecans
Pour the milk/egg mixture over the hot crust and bake at 350°F for 20-25 minutes, or until the middle is set and cooked through. The filling should be lightly golden.
Carefully spread the preserves over the warm cake and sprinkle with toasted coconut. Lightly press the coconut into the preserves.
⅓ cup seedless raspberry preserves, ½ cup toasted flaked coconut
Cool completely on a wire rack before cutting and serving.

Video

Notes

You need cold butter to make the crust. Room temperature or melted butter will not work.
Any type of chocolate chips will work in these bars. You can use semisweet, milk, or even dark chocolate.
Switch up the raspberry preserves for your favorite flavor jam or jelly.
You can use the bottom of the glass to press the crust into your baking dish. You can also use your hand or the back of a measuring cup.
Make sure to press the shredded coconut into the preserves so they stick and don't fall out.
It's best to allow the bars to cool completely before slicing. They will be easier to slice into bars when they are cool.

Storage: Store raspberry chocolate coconut bars in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months

Nutrition