Raspberry Coconut Bars
1- 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups flaked coconut
1 can (14 oz.) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup vanilla or white chips
In a small bowl, combine graham cracker crumbs and butter. Press into greased 13-in. x 9-in. baking dish. Sprinkle with coconut; drizzle with milk. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
Spread preserves over the crust. Sprinkle with walnuts. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. (I actually swirled both chocolates on top with a toothpick to get a neat design.) Refrigerate for 30 minutes or until chocolate-vanilla drizzle is set. Cut into bars. Yield: 3 dozen bars.