Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal later.
- Step 2: In a medium bowl, combine the graham cracker crumbs and the melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the base crust.
- Step 3: Carefully pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Do not mix or stir the milk into the crust.
- Step 4: Layer the remaining ingredients over the condensed milk: sprinkle the white chocolate chips first, then the sweetened shredded coconut, and finally, gently scatter the fresh raspberries over the top layer.
- Step 5: Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set. Remove from the oven and allow the bars to cool completely on a wire rack for at least 2 hours before cutting into squares.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to 5 days; the chilled environment helps maintain a firm, non-sticky texture.
- We highly recommend serving these bars chilled straight from the fridge, but if you prefer a slightly gooey interior, microwave a single bar for just 5-10 seconds.
- For an elevated dessert experience, serve a square alongside a small scoop of vanilla bean ice cream or a light dusting of powdered sugar to enhance the raspberry notes.
- Patience is crucial for perfect bars: always allow the bars to cool completely (at least 2 hours) before cutting, as this ensures the condensed milk sets properly and prevents the layers from sticking to the knife.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American