Raspberry Coconut Bars

Raspberry Coconut Bars

1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups flaked coconut
1 can (14 ozs.) 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 the cracker crumbs and the butter. Press into a 13 x 9 inch baking dish coated with the cooking spray. Sprinkle with the coconut. Drizzle with the milk. Bake at 350 F for 20-25 minutes or until lightly browned. Cool completely on a wire rack. Spread the preserves over the crust. Sprinkle with the walnuts. In a microwave-safe bowl, melt the chocolate chips. Stir until smooth. Drizzle over the walnuts. Repeat until the vanilla chips. Cut into bars. Refrigerate for 30 minutes or until the chocolate is set.
Makes 3 dozen