Coconut and Raspberry Bars

    4 hours 40 minutes

    These are delicious and easy to make coconut, raspberry and chocolate bars. I make them as an after school treat.

    60 people made this

    Serves: 12 

    • 1 2/3 cups (140g) digestive biscuit crumbs
    • 125g butter, melted
    • 2 2/3 cups (195g) shredded coconut
    • 1 (400g) tin sweetened condensed milk
    • 1 cup (340g) raspberry jam
    • 1/3 cup (40g) chopped walnuts, toasted
    • 1/2 cup (85g) dark chocolate chips
    • 60g white chocolate, chopped

    Preparation:20min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. Combine biscuit crumbs and butter in medium bowl. Spread evenly over bottom of 20x30cm baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
    2. Bake in preheated 180 degrees C oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
    3. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into bars.

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    Reviews in English (46)


    I switched things up a bit ;o), I didn't use all the sweetened condensed milk....I used 2/3 of the can maybe 3/4. It was plenty sweet & still set up well. I used lime marmalade instead of raspberry jam & grated the zest from a lime over top. Omitted the semi-sweet chocolate & almost upped the white chocolate to compensate but didn't....was glad because it really didn't need any more. I also used chopped, toasted hazlenuts instead of walnuts. My son has declared these the best cookies I have EVER made & is begging me to make more. Although I can see how they may be too sweet w/out the tartness of the lime to counteract it. Thansk for the recipe!  -  18 Jun 2007  (Review from Allrecipes USA and Canada)


    These are to DIE for! So rich and lovely! I have made these twice now, and have given out the recipe many times. People love them! They look impressive, too - someone asked me if I had gone to a bakery to get them. They do take a VERY long time to make because of having to wait for things to set and chill, so make sure that you make these a day or 2 ahead of when you need them - they are not something you can whip up the morning before a party. Just a tip - I had some trouble getting the chocolate to melt to a consistency where it would drizzle prettily. My solution - I heated a pan of water to almost boiling and then turned off the heat. I put the white and semisweet chocolates in different Ziploc bags and placed them in the water to melt. Once they were all melted, I cut off one corner of the bag and voila! Chocolate drizzle!  -  27 Nov 2009  (Review from Allrecipes USA and Canada)


    These are delicious. While they're easy to make, they are a bit time consuming (do a step, wait. do another step, wait) but worth it. I took these to a friend's house this weekend and had to run home after the recipe for her aunt. My four year-old has been very helpful finishing the pan. Take the time to toast the walnuts. It makes a difference and lends crunch. I used seedless black raspberry jam. Try them with hot or iced tea.  -  15 May 2002  (Review from Allrecipes USA and Canada)