Monday, April 13, 2015

Magic Raspberry Cookie Bars

I made these for a dinner with my mother in law--they are off the box for Keebler Graham Cracker Crumbs. They were a gigantic hit and cemented my reputation as bar cookie queen of the family (as designated by my niece, who heard about them two states away).

Magic Raspberry Cookie Bars

2 cups Keebler Graham Cracker Crumbs
1/4 C sugar
1/2 C butter, melted
1 can (14 oz.) sweetened condensed milk
1 1/4 cups seedless red raspberry preserves (I think I used slightly more by just emptying a small jar)
1 1/3 C flaked coconut
1 C chopped pecans or walnuts (I skipped these on half because I ran out--both halves were good)

In a small bowl, combine crumbs and sugar. Add butter. Toss until combined. Press onto bottom of a 13x9x2 inch baking pan. (Note: I buttered the pan, and the crumb layer was pretty thin.)

Evenly drizzle sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.

Sprinkle with coconut and nuts. Bake at 350 degrees for 25 to 30 minutes or until light brown.

Cool completely. Cut into bars. Store, loosely, covered, at room temperature.

Yield: 24 delicious, crave-worthy servings.

2 comments:

L said...

HA!!! Nothing, nothing in the world that has condensed milk isn't good. (I'm Brazilian and ALL our desserts have it) ;-) Question: Isn't it a bit too sweet because the preserves are sweetened? I wonder what it would taste like if I made my own raspberry preserves from frozen raspberries and added less sugar. I don't care for coconut, so maybe I'd skip that, do you think it would work? :-)

MemeGRL said...

These are super sweet but they are still good! I used an "all fruit" jelly/jam (I forget which) so that might have helped. I am sure homemade preserves would be even better! And yes it will work without coconut. Enjoy!