Raspberry Chocolate Coconut Bars Recipe
Servings: 16 squares
Calories: 322kcal
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!
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Equipment
- Kitchen Scale (optional)
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.
Nutrition
Serving: 1square | Calories: 322kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 176mg | Potassium: 211mg | Fiber: 3g | Sugar: 23g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg