Ingredients
Equipment
Method
Make the Bars
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20cm) square baking pan with a sheet of crumpled white parchment paper.
- In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the pan to form a thick, solid base. Bake for 8 minutes to set the crust, then remove from the oven.
- While the crust is still warm, gently spread the raspberry preserves evenly over the surface. Scatter the fresh whole raspberries across the jam and press them down slightly.
- Carefully pour the sweetened condensed milk evenly over the raspberry layer, allowing it to seep into the gaps between the berries.
- Sprinkle the white chocolate chips evenly over the condensed milk. Follow by scattering the shredded coconut flakes to create a dense, textured mound on top.
- Bake for 25 to 30 minutes until the edges are bubbling, and the coconut is slightly golden brown and charred on the very tips.
- Cool completely in the pan on a wire rack for at least 3 hours. Chill in the refrigerator for an additional hour before slicing cleanly.
Nutrition
Notes
Tip 1. Crumple your parchment paper before lining the pan to easily fit it into the corners without resisting.
Tip 2. Chill the bars thoroughly before slicing to ensure you get clean squares with oozing, jammy centers that hold their shape.
Tip 3. If the coconut browns too quickly while baking, loosely tent the pan with aluminum foil.
Tip 2. Chill the bars thoroughly before slicing to ensure you get clean squares with oozing, jammy centers that hold their shape.
Tip 3. If the coconut browns too quickly while baking, loosely tent the pan with aluminum foil.