This is a slight variation on the original Heaven in a Bar Recipe. Equally easy to prepare, ingredients are available, etc. So if your idea of Heaven has raspberry in it, here you go. Enjoy!!! They are magical!!!!!!!!!!!!
2 cups Graham Cracker Crumbs
1/4 cup sugar
1 stick unsalted butter or margarine (1/2 cup)
1 can (14 oz.) sweetened condensed milk
1 – 1 1/2 jars seedless raspberry preserves , small jars they are probably 12 oz. each. I have found, if I use too much jam it’s super gooey, and doesn’t really hold together as well
1 cup coconut flaked ,sweetened (if it looks light on coconut, you can always sprinkle a little more) 1 – 1 1/2 cups, especially if you like a lot of coconut.
1 cup chopped pecans or walnuts (whichever you prefer)
Preheat oven to 325 degrees
In a small bowl combine graham cracker crumbs and sugar. Add melted butter or margarine. Toss till well combined. Press onto bottom of a 9 x 13 baking pan. (I spray lightly first) I use my clean hands to flatten out and even it out.
Evenly drizzle condensed milk over graham cracker crust. Refrigerate for at least 10 minutes. Take out of fridge and spoon preserves over crumbs and milk mixture. I loosen up the preserves a bit in microwave in a little bowl. (about 2 minutes) I try to spread as evenly as possible without disturbing milk too much, it’s no big deal if you do. Sprinkle with coconut and nuts. Bake at 325 degrees for app. 25 minutes (maybe 30) until light brown on top. I set timer for 25 minutes, and look at it, if it’s lightly browned I cook it another 5 minutes or so till whole thing looks browned. 30 – 35 minutes should do it. This time out I cooked it for 35 minutes.
Cool completely. I like to cool overnight in the fridge before I cut into bars. Store, loosely covered at room temp. when you’re ready to eat them. I always freeze them because they defrost so quickly and are a great treat to have in the house.