White Chocolate Raspberry Layered Bars Recipe

Looking for an easy dessert that’s perfect for summer picnics or just a treat at home? Try making these raspberry white chocolate layer bars. They are a fun twist on traditional layer bars like Magic Bars or Hello Dolly bars. These have a delicious graham cracker crust and are layered with white chocolate chips, almonds, coconut, sweetened condensed milk, and raspberry jam, creating a great mix of flavors and textures.

These bars are simple to make and require very little mixing. Plus, you can prepare them up to three days ahead of time, making them ideal for gatherings or as a special treat to enjoy at home.

Ingredients:

• 2 cups graham cracker crumbs
• ½ cup melted unsalted butter
• 2 tablespoons granulated sugar
• 2 cups slivered almonds
• 2 cups white chocolate chips
• 2 cups sweetened, flaked coconut
• 1 can (14-ounce) sweetened condensed milk
• 2 cups raspberry jam (seeded or seedless, as you prefer)

Simple Recipe for Layered Dessert Bars

Prepare to Bake:

• Initially, turn on your oven to 350°F.
• Subsequently, line a 9×13-inch baking pan with parchment paper.

1. Make the Base:
   • Begin by mixing graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
   • Proceed to press this mixture firmly into the bottom of your prepared pan.
2. Layer the Ingredients:
   • Start by sprinkling 1 ½ cups of slivered almonds and 1 ½ cups of white chocolate chips over the crust.
   • Follow this by pouring sweetened condensed milk evenly over the almond and chocolate layer.
   • Next, add a layer of coconut.
   • Cap it off by gently spreading raspberry jam over the coconut.
3. Add More Toppings:
   • Furthermore, scatter the remaining almonds and white chocolate chips on top of the jam.
4. Bake the Dessert:
   • Once all layers are added, place the pan in the oven and bake for 25-30 minutes until the edges are golden and the jam bubbles.
5. Cool and Serve:
   • Finally, let the dessert cool completely in the pan.
   • Then, use the parchment paper to lift out the bars, cut into pieces, and serve.

Re-reported from the orticle originally published in TastingTable.