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Raspberry Magic Bars - poet in the pantry

Raspberry Magic Bars

Carrie @ poet in the pantry
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Cookie
Servings 24


  • 1/2 cup 8 Tablespoons unsalted butter
  • 1 1/2 cups graham cracker crumbs
  • 1 cup raspberry peach champagne jam
  • 1 cup sweetened flaked coconut
  • 1 14- ounce container sweetened condensed milk
  • 1 cup walnuts chopped
  • 1 1/2 cups white chocolate chips


  • Preheat oven to 325 degrees Fahrenheit for a glass dish; 350 degrees Fahrenheit for a metal dish.
  • Drop the butter in the bottom of a 9"x13" baking dish and pop it in the oven while it's preheating to melt the butter. Remove when the butter is melted, about 7 minutes.
  • Sprinkle the graham cracker crumbs over the melted butter. Toss with a fork to evenly coat and then press down evenly over the bottom of the dish to make a crust.
  • Heat the jam in the microwave or a small sauce pan until it's thin and fluid. Pour evenly over the crust.
  • Sprinkle coconut evenly over the jam layer.
  • Pour sweetened condensed milk evenly over the top.
  • Sprinkle with walnuts and white chocolate chips, pressing down lightly to embed them in the milk.
  • Bake 25-30 minutes, or until mostly set and lightly browned around the edges.
  • Cool completely before cutting and serving.