Raspberry Magic Cookie Bars (Printer-Friendly Version)

Buttery graham crust topped with raspberry, coconut, white chocolate, and condensed milk for a rich, chewy dessert bar.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ Filling

03 - 3/4 cup raspberry preserves
04 - 1 1/2 cups sweetened shredded coconut
05 - 1 cup white chocolate chips
06 - 1/2 cup chopped macadamia nuts (optional)
07 - 1 (14 oz) can sweetened condensed milk

→ Garnish

08 - Zest of 1 lemon (optional)

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
02 - Combine graham cracker crumbs and melted butter. Press firmly into bottom of baking dish to form an even crust.
03 - Spread raspberry preserves evenly over the crust.
04 - Distribute shredded coconut, white chocolate chips, and chopped macadamia nuts (if using) evenly over raspberry layer.
05 - Drizzle sweetened condensed milk uniformly over entire surface.
06 - Sprinkle lemon zest evenly atop layers for added brightness if desired.
07 - Bake in preheated oven for 25 to 30 minutes, or until the top is golden brown and set.
08 - Allow bars to cool completely in pan before cutting into 16 portions.

# Additional Tips:

01 - Ensure complete cooling before slicing to maintain bar structure and clean edges.

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