Yes, I know that sometimes less is more, but other times, it just feels right to border on gluttonous.
I'm sure you're familiar with those permanently popular seven-layer bars, consisting of layer upon layer upon layer (upon layer upon layer upon layer upon layer) of decadent ingredients. These are like those, but better. They're better because there's raspberry involved, specifically this special little ingredient known as Melba sauce. It has all the wonderful color and flavor of raspberries, but--and here's the kicker--no seeds!
There's still coconut, of course, both in the crust and the filling. Sweetened condensed milk and semisweet chocolate are still major players, and both milk and white chocolate come into play too. I used chopped walnuts on my bars, but you can use whatever nut you like--sliced or slivered almonds might be excellent. Whatever components you choose, know that these bars are ridiculously dense and rich--they'd make a wonderful treat for, say, a large football- and food-focused gathering. Just a thought.
(Over)Indulgent Raspberry Coconut Bars
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 cup sweetened flaked coconut
- 8 ounces butter, cold
- 1-1/2 cups semisweet chocolate chips
- 2-2/3 cups sweetened flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 3/4 cup raspberry preserves
- 1/2 cup walnuts, chopped
- White and semisweet chocolate drizzle, for garnish
Preheat oven to 350 degrees F. Spray a 13x9-inch pan.
In a food processor or with a pastry cutter, mix together the flour, brown sugar, 1 cup coconut, and cold butter until crumbly.
Pat into prepared pan and bake 15 minutes or so or until brown on the edges.
Remove the pan from the oven and evenly sprinkle on the semisweet chocolate chips and coconut.
Drizzle the sweetened condensed milk over the coconut.
Return the pan to the oven and bake 20-25 minutes, or until the coconut is toasted.
Once cool, spread the preserves evenly over the top.
Sprinkle on the chopped walnuts, then drizzle with white and semisweet chocolate.
Let set a bit before cutting and serving.