It’s easy to make these coconut raspberry bars when the crust is made for you!
This decadent treat is a mix of everything good. Chocolate, coconut, raspberry, and delicious dough mixed together to create a delicious dessert bar.
Heidi VanValkenburg, from Rhodes Bake N Serv, shared the how-to.
Coconut Berry Bars
INGREDIENTS
- 6 Rhodes Dinner Rolls, dough thawed to room temperature
- 3 1/2 cups sweetened coconut flakes
- 14 ounces sweetened condensed milk
- 1 1/2 cups raspberry pie filling
- 1 cup chopped walnuts or pecans
- 1/4 cup mini chocolate chips
METHOD
- Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12×16 inch rectangle. Cover with plastic wrap and let rest while preparing other ingredients. Remove wrap and place dough in a sprayed 9×13 inch pan to cover the bottom. Pre-bake crust at 400 degrees F 5 minutes.
- Remove from oven and arrange coconut evenly over crust. Drizzle sweetened condensed milk over coconut. Bake at 350 degrees F 20 minutes. Remove from oven. Spread raspberry pie filling evenly over coconut. Sprinkle with nuts and chocolate chips.
- Let cool completely and then refrigerate for 1-2 hours before cutting into bars.
Find more recipes at rhodesbakenserv.com.
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