Tuesday, August 20, 2013

Taste Buds: Very Berry Raspberry Bars


When visiting my parents last month I raided my mother’s family recipe book. Recipes that she had collected from friends and family throughout her life. Recipes that she made throughout my childhood, the tastes of my youth. Most of them I had already asked for. Things that I remembered and cherished but I was surprised when flipping through that book how many delicious recipes that had just slipped my mind. So I took photos of those recipes so I could add them to my still growing, not quite finished, ever changing cookbook (hopefully one day it will get to a point where it feels done).

Anyways I decided to whip up a batch for a party I was going to. And yes you have to make these to TAKE somewhere. They are sweet, sweet, deliciously sweet, but too sweet to try and eat yourself. AS IN WAY TOO SWEET. Eating one bar will put you in a sugar coma for two days but they are also incredibly amazing. People will rave. They are moist and buttery and sugary and chocolaty and fruity and they are PERFECT.

1 2/3 cup graham crackers, crushed
½ cup melted butter
2 2/3 cup (7 ounces) coconut
1 ¼ cup sweet condensed milk
1 cup raspberry jam – or fresh crushed raspberries
½ cup walnuts, chopped
½ cup chocolate chips
1 ½ ounce melted white chocolate

1. Preheat oven to 350 degrees.
2. In a medium bowl stir until well combined graham crackers and butter. Spread mixture in a 9x13 pan and press down to cover the bottom evenly.
3. Sprinkle coconut over the crust. Pour milk slowly over top trying to coat as evenly as possible over the coconut. Set aside the jam on the counter so it comes to room temperature (it makes it easier to spread).
4. Bake for 20-25 minutes. Cool completely.
5. Spread Jam over coconut layer. Sprinkle with walnuts and chocolate chips. Drizzle with white chocolate.
6. Chill for 3-4 hours before cutting into small bars and serving.

1 comment:

thehungrymum.com said...

wish we had graham crackers in Australia - these bars look wonderful.

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