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Raspberry Coconut Magic Bars

A delightful combination of chewy coconut and tangy raspberries on a buttery oatmeal crust, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups rolled oats
  • 1.5 cups all-purpose flour Almond flour can be used for a gluten-free version.
  • 1 cup brown sugar Can be light or dark.
  • 0.5 cup unsweetened shredded coconut
  • 0.5 cup unsalted butter (melted) Coconut oil can be used for a dairy-free option.
  • 0.25 tsp salt
For the filling
  • 1 can sweetened condensed milk (14 oz)
  • 1.5 cups fresh raspberries Frozen can be used if thawed.
  • 0.5 tsp vanilla extract Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a bowl, mix rolled oats, flour, brown sugar, shredded coconut, and salt. Pour in the melted butter (or coconut oil) and mix until combined.
  3. Press this mixture evenly into the prepared baking pan to form the crust.
Baking
  1. Bake the crust for 10-12 minutes or until the edges are slightly golden.
  2. Remove the crust from the oven and evenly spread the fresh raspberries over the top.
  3. Drizzle sweetened condensed milk over the raspberries.
  4. Return the bars to the oven and bake for an additional 20-25 minutes, until the top is golden and bubbly.
Cooling and Serving
  1. Let the bars cool completely in the pan.
  2. Once cooled, lift them out using the overhanging parchment and slice into squares.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Can be frozen for up to 3 months.