Crunchy, gooey cookie bars, rich with chocolate, coconut, walnuts and sweet fruit filling.
To make this raspberry chocolate bar recipe, preheat oven to 350° F.
Combine graham cracker crumbs and butter. Spread evenly over botton of 13 x 9-inch baking pan, pressing down firmly. Sprinkle coconuts over crust. Pour sweetened condensed milk evenly over coconut. Bake in oven 20 to 25 minutes, or until lightly browned. Spread raspberry filling over coconut layer and sprinkle with walnuts. Chill 3 to 4 hours. Drizzle dark and light chocolate over top in lacy pattern. Cut into small bars.