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Raspberry Coconut Magic Bars

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These Raspberry Coconut Magic Bars are a gooey, chewy dessert layered with sweet coconut, tart raspberries, and a buttery graham cracker crust. Easy to make and perfect for spring gatherings, potlucks, or a cozy night in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, 150g)
  • 1/2 cup unsalted butter, melted (1 stick, 115g)
  • Pinch of salt (if using unsalted butter)
  • 1 can (14 oz) sweetened condensed milk
  • 1 1/2 cups shredded sweetened coconut, divided (120g)
  • 1 cup fresh or frozen raspberries (125g)
  • 3/4 cup white chocolate chips (130g, optional but recommended)
  • 1/2 cup semi-sweet chocolate chips (90g)
  • 1/3 cup chopped almonds or pecans (35g, optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper if desired.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles wet sand. If too dry, add another tablespoon of melted butter.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to pack it down firmly.
  4. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Let cool for 5 minutes.
  5. Pour the sweetened condensed milk evenly over the cooled crust. Tilt the pan gently to cover all corners.
  6. Sprinkle 3/4 cup of the shredded coconut over the milk, followed by white chocolate chips, semi-sweet chocolate chips, and chopped nuts (if using).
  7. Scatter the raspberries evenly over the surface. If using frozen, do not thaw.
  8. Top with the remaining 3/4 cup coconut. Gently press everything down with the back of a spatula or your hand.
  9. Bake for 25–30 minutes, or until the edges are golden brown and the center looks mostly set. If the coconut browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Let the bars cool completely in the pan (about 1–2 hours). For cleaner slices, chill in the fridge for 30 minutes before cutting.
  11. Use the parchment overhang to lift the bars out onto a cutting board. Slice into 24 squares with a sharp knife, wiping the blade between cuts.
  12. Serve at room temperature or slightly chilled. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Notes

For gluten-free, use gluten-free graham crackers or an almond flour crust. For dairy-free, use coconut condensed milk and vegan butter. Chill bars before slicing for clean edges. If using frozen raspberries, add them straight from the freezer. Tent with foil if coconut browns too quickly. Bars freeze well for up to 2 months.

Nutrition

Keywords: raspberry coconut magic bars, magic bars, dessert bars, spring dessert, coconut bars, raspberry bars, easy dessert, potluck dessert, picnic dessert, Easter dessert

Find it online: https://magnetmeal.com/raspberry-coconut-magic-bars-recipe-easy-spring-dessert-youll-love/