A Southern Grace: more is more

January 30, 2014

more is more


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.


Rosa's Yummy Yums said...

Wow, those bars are devilish!



Joanne said...

I usually find bars like this super sweet (almost bordering on too sweet) but with the tart from the raspberry, you've made them perfect!

Gloria Baker said...

OMY OMY you understand Grace:)

wonderful and superabsolutelydeliciousexytrapialedeiso!!! Love them!!

Alicia Foodycat said...

Seriously? DIVINE. All my favourite things!

~~louise~~ said...

Oh my heavens, Grace. You really do know how to send a girl over the top! If I could, I would jump through my computer to get my hands on such delicious decadence! And to think I thought this post was going to be a S'more recipe, lol...

Thank you so much for sharing, Grace...

Choc Chip Uru @ Go Bake Yourself said...

Over indulgence should be the way of life :D
These bars look perfect to start that journey!


Rosita Vargas said...

OMG... es una tentaciòn muy fantàstica ¡què buena!:)

Half Baked said...

Wow. Those look amazing! More is always better :)

Caroline Taylor said...

I love the sound of these, great to take to work.

Barbara said...

What I say is I adore peach melba...have since I was a kid....so I'm gonna love these bars. Anything with a melba type sauce, yum. Besides, these also have condensed milk. Huh. A total winner, Grace.

Carolyn Jung said...

Those look decadent for sure. But you only live once. So you definitely ought to treat yourself now and then -- or more often! ;)

Lyndas recipe box said...

Oh my, these bars are calling tome Grace. I love everything in them-thanks!

vanillasugarblog said...

Yes more is more, when it comes to toppings I agree.
Did you know that Elle of Elle's Kitchen has passed away?
I'm certain you remember her

pam said...

I am definitely a more is more kind of person!

Beth said...

I love the idea of adding raspberry to these popular bars. Sounds terrific!

Bianca @ Confessions of a Chocoholic said...

Adding raspberry is a great idea. More is better here for sure!

Pam said...

I love the sound of these beauties. Decadent and delicious!

Unknown said...

simple recipe and just so tempting <3 Haffa's Kitchen