RASPBERRY COCONUT BARS
1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup vanilla or white chips
1 In a small bowl, combine graham cracker crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with coconut; drizzle with milk. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
2 Spread preserves over the crust. Sprinkle with walnuts. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
Yield: 3 dozen.