Raspberry Coconut Bars With White Chocolate

This is where our journey begins. Get ready to elevate your baking with our raspberry coconut bars with white chocolate recipe! This recipe adds a delightful twist to the classic magic bar. If you love magic bars and raspberries, you're in for a treat! Join us as we explore this delicious recipe. We're glad you're here to be a part of our story.

A nice twist to the classic magic bar

Our raspberry coconut bars are a delightful twist on the classic magic bar. The combination of sweet coconut, tangy raspberries, and creamy white chocolate creates a symphony of flavors that will tantalize your taste buds. Each bite is a perfect balance of textures and tastes, making these bars an irresistible treat.

Magic bar and raspberry lovers unite!

If you're a fan of magic bars and have a soft spot for raspberries, this recipe is tailor-made for you! The combination of the chewy coconut, the sweet and tart raspberry jam, and the decadent white chocolate creates a flavor explosion that will leave you craving more. It's the perfect treat for anyone who loves a little bit of everything in their dessert.

Experiment with your favourite flavours

Don't be afraid to experiment! Substitute the raspberry jam for your favorite jam to create a personalized magic bar experience. Change up the type of chocolate to complement your jam of choice! For example, cherry jam would pair beautifully with a dark chocolate. The possibilities are endless, so unleash your creativity and have fun with it!

What makes these Raspberry Coconut Bars with White Chocolate so special is that they take everything we already love about classic magic bars, the chewy layers, the gooey sweetness, the irresistible crunch, and give them a bright, modern twist. That pop of raspberry tucked between the coconut and the chocolate adds a gentle tartness that cuts through the richness in the most delightful way. It makes each bite feel balanced instead of overly sweet.

The white chocolate brings its own cozy magic too. Instead of the deeper, bolder flavor of traditional chocolate chips, white chocolate melts into a creamy, velvety layer that pairs beautifully with the raspberry. It’s soft, indulgent, and just different enough to make the bars feel extra special without straying too far from the nostalgic treat we all grew up with.

Raspberry Coconut Bars With White Chocolate

36 cozy little servings

There’s something undeniably nostalgic about magic bars, the chewy coconut, the buttery base, the sweet drizzle on top. This version adds a lovely bright twist with raspberry and white chocolate, making each square feel like a tiny bite of comfort and joy.

Ingredients

Crust:

  • 1 2/3 cups graham cracker crumbs

  • ½ cup butter, melted

  • 2 tablespoons sugar

Layers:

  • 3 cups sweetened shredded coconut

  • 1 (14 oz) can sweetened condensed milk

  • 1 cup seedless raspberry preserves

  • ½ cup chopped pecans (optional but delightful)

  • ½ cup semi-sweet chocolate chips

  • 1/3 cup white baking chips

  • 1 teaspoon shortening

Instructions

Preheat your oven to 350°F and line a 9x13-inch pan with parchment, it makes lifting the bars out so much easier.

In a small bowl, stir together the graham crumbs, melted butter, and sugar until everything feels like soft, sandy snow. Press this mixture firmly into the bottom of your prepared pan.

Sprinkle the coconut over the crust, letting it fall like fluffy little snowflakes, then drizzle the sweetened condensed milk overtop. Bake for 20–25 minutes, or until the coconut turns a soft golden brown. Let the base cool completely, it’s worth the wait.

Spread the raspberry preserves over the cooled coconut layer and sprinkle the pecans on top if you’re using them.

Melt the semi-sweet chocolate and white chocolate chips separately with a touch of shortening to keep them silky smooth. Drizzle them generously over the raspberry layer. Let the chocolate firm up on the counter or in the fridge, then slice into bars and enjoy.

A Lovely Variation: Shortbread Crust

For an extra buttery and tender base, try swapping the graham crust for this simple shortbread:

  • ½ cup cornstarch

  • ½ cup confectioners’ (icing) sugar

  • 1 cup all-purpose flour

  • ¾ cup butter, softened

Stir the dry ingredients together, then blend in the butter until you get a soft, smooth dough. Press it into a parchment-lined 9x13 pan and par-bake at 350°F for 15 minutes. Then proceed with the coconut, sweetened condensed milk, and the rest of the recipe as usual.