" Coconut, raspberry, and chocolate...yum! "

Ingredients:
 
  1 2/3 cups graham cracker crumbs
  1/2 cup butter, melted
  2 2/3 cups shredded coconut
  1 (14 ounce) can sweetened condensed milk
  1 cup E. Waldo Ward Raspberry Preserves
  1/3 cup chopped walnuts, toasted
  1/2 cup semisweet chocolate chips
  2 (1 ounce) squares whiet chocolate, chopped
 
Directions:

1 Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13x9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.

2 Bake in preheated 350 degree oven for 20-25 minutes. or until lightly browned; cool for 15 minutes.

3 Spread raspberry preserves over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate squares and drizzle over bars. Melt white choclate and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.

2 dozen bars