Chocolate Raspberry Magic Bars
Buttery graham crust meets swirls of raspberry, two kinds of chocolate, coconut, and nuts for irresistibly gooey magic bars. Crispy edges, fudgy center, big berry-chocolate flavor.
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Servings:
Ingredients
Main Ingredients
- 7 tbsp unsalted butter melted
- 1.75 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 0.13 tsp fine sea salt
- 14 oz sweetened condensed milk
- 1 tsp pure vanilla extract
- 0.5 cup seedless raspberry preserves warmed slightly
- 1 cup semisweet chocolate chips
- 0.75 cup white chocolate chips
- 0.75 cup sweetened shredded coconut
- 0.67 cup chopped almonds or pecans lightly toasted, optional
- 0.5 cup freeze-dried raspberries crushed
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Warm the raspberry preserves in the microwave for 15–20 seconds until loosened; set aside.
- Stir graham crumbs, sugar, and salt in a bowl. Pour in melted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the lined pan to form an even crust.
- Bake the crust for 7–8 minutes until set. Cool 5 minutes on a rack.
- Stir vanilla into the sweetened condensed milk.
- Drizzle half the condensed milk over the crust. Sprinkle on semisweet chips, white chips, coconut, nuts, and crushed raspberries.
- Dot the surface with spoonfuls of raspberry preserves, then drizzle on the remaining condensed milk.
- Bake 22–24 minutes until the edges are deeply golden and the center looks set but still gooey.
- Cool completely. Chill 30 minutes for cleaner cuts, then lift out and slice into 16 bars.
Notes
Variation: Swap almonds for hazelnuts, or use dark chocolate chips for a richer bite. Add a little lemon zest to the preserves for brightness. Storage: Keep covered at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Chocolate Raspberry Magic Bars flavors. All ingredient ratios and instructions are independently developed.