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Raspberry Coconut Magic Bars topped with a fresh raspberry and coconut flakes on a light plate, showing its golden crust, raspberry layer, and toasted coconut in warm natural light.

Raspberry Coconut Magic Bars

An easy, chewy, and perfectly sweet dessert Raspberry Coconut Magic Bars that combines raspberry jam, coconut, and chocolate over a buttery graham crust. Born from a happy kitchen accident, these bars are quick to make, freezer-friendly, and stay soft all week.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Coconut Raspberry bars Taste of Home, Old-fashioned raspberry coconut bars recipe, Raspberry coconut bars recipe, Raspberry coconut bars with shortbread crust, Raspberry Coconut Magic Bars, Raspberry crumble bars with coconut
Prep Time: 15 minutes
Cook Time: 28 minutes
Chill Time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 24 bars
Calories: 280kcal
Cost: $11

Equipment

  • 1 9x13 baking pan (Metal or glass)
  • 1 Parchment paper (Leave overhang for easy removal)
  • 1 Mixing bowl (For combining crust ingredients)
  • 1 Measuring cups & spoons (Standard set)
  • 1 Wooden spoon or spatula (For mixing and spreading)
  • 1 Microwave-safe bowl (For melting butter or warming jam)

Ingredients

  • 2 cups Graham cracker crumbs - Crust base
  • ½ cup Melted butter - Slightly cooled
  • ¼ cup Light brown sugar - Adds caramel note
  • ⅛ teaspoon Salt - Balances sweetness
  • 1 can (14 oz) Sweetened condensed milk - Divided
  • ¾ cup Seedless raspberry jam - Warm slightly to spread easier
  • 1½ cups Sweetened shredded coconut - Toast if desired
  • 1 cup Semi-sweet chocolate chips - Can sub milk or dark
  • ½ cup Chopped pecans - Optional
  • ½ cup White chocolate chips - Optional but pretty

Instructions

  • Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving overhang on the sides. Melt butter and let it cool slightly.
  • Mix graham cracker crumbs, melted butter, brown sugar, and salt. Press into prepared pan and bake for 8 minutes until fragrant and lightly toasted. Cool for 5 minutes.
  • Drizzle half the condensed milk over crust. Drop spoonfuls of raspberry jam and spread gently. Sprinkle coconut, chocolate chips, and pecans. Drizzle remaining condensed milk evenly.
  • Bake for 25–28 minutes until edges are golden brown and center is slightly soft. Cool completely on the counter for about 1 hour.
  • Refrigerate for at least 2 hours before cutting. Use a sharp knife dipped in hot water for clean slices.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1bar | Calories: 280kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 95mg | Potassium: 160mg | Fiber: 2g | Sugar: 24g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg