What You'll Need
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- ⅓ cup white baking chips
- one tsp shortening
- 1⅔ cup graham cracker crumbs
- one stick {1/2 cup} butter, melted
- tow Tbls sugar
- three cups sweetened, flaked, coconut
- 1 14 oz can sweetened condensed milk
- one cup seedless raspberry preserves {or the flavor of your choice}
How to Make It
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, butter, and sugar in a small bowl.
- Press into a lightly greased 9x13 baking dish.
- Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
- Bake for 20-25 minutes or until coconut is lightly browned.
- Let cool completely.
- Spread the preserves over the cooled coconut crust and sprinkle with pecans.
- Melt the chocolate chips in the microwave and stir until nice and smooth.
- Drizzle over pecans.
- Melt the white chips in the microwave and add shortening.
- Stir until nice and smooth.
- Drizzle over the top.
- Let chocolate firm up in the fridge or on the counter and cut into bars.
- Makes 36 bars.