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Raspberry Coconut Bars
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1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped
Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
Bake in preheated 350 degree oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill.
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