My girls and I had a few friends over to play last week and I wanted to make a sweet treat to share. I had made these for a holiday cookie exchange and figured they would be just about right for a Valentine’s Day treat, too. The bars were a huge hit with the playgroup and my husband was very excited by their reappearance. They also pair well with a nice glass of white wine for when the kids have gone to bed.
Magic bars were a family tradition around my house when I was growing up, and they are now. I was delighted to find tons of fun variations while searching Pinterest. The original post for the raspberry magic bars is good and I have found myself going back to check out what else Trish on “Mom on Timeout” has posted. I did make a few changes to fit my personal preference which is why I decided to share my version.
Raspberry White Chocolate Magic Bars
2 cups graham cracker crumbs
6 Tbsps melted butter
1 Tbsp sugar
3 cups sweetened coconut flakes
1 cup semisweet chocolate chips
1 14-oz can sweetened condensed milk
1 1/2- 2 cups raspberry preserves
1 cup white chocolate chips
1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs and sugar together then stir in the melted butter. Press into the bottom of a parchment lined 9 x 13 baking pan.
3. Layer the coconut flakes and semisweet chocolate chips on top of the crust. Place in oven and back for 20-25 minutes or until the coconut has browned slightly.
4. Remove from oven and allow to cool for 10 minutes. Turn the oven off.
5. Spread raspberry preserves on top. Sprinkle the white chocolate chips on top of the preserve layer.
6. Place back in the cooling oven for 10 minutes or until the chocolate is softened.
7. Remove from oven and use a knife to swirl the softened chocolate across the top of the preserves.