Raspberry Magic Cookie Bars are a luscious, layered dessert bar that delivers the perfect mix of chewy, gooey, and crunchy textures in every bite. With a buttery graham cracker crust, a vibrant layer of raspberry preserves, creamy condensed milk, coconut flakes, and melty white chocolate chips, these bars are both beautiful and indulgent. They’re easy to prepare, yet rich and flavorful enough to serve at any special gathering or holiday celebration.

Why You’ll Love This Recipe

These bars offer everything a great dessert should—texture, flavor, and simplicity. Here’s why Raspberry Magic Cookie Bars are a favorite for home bakers:

Easy to make with pantry staples and minimal prep
Perfect balance of tart raspberry, sweet milk, and creamy white chocolate
Customizable with nuts, zest, or your choice of jam
Excellent for potlucks, holidays, or gifting
Slice neatly for serving at parties or on cookie trays

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3/4 cup raspberry jam or preserves
1 1/2 cups sweetened shredded coconut
1 cup white chocolate chips
1/2 cup chopped macadamia nuts (optional)
1 (14 oz) can sweetened condensed milk
Zest of 1 lemon (optional, for brightness)

Directions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
Spread the raspberry jam or preserves evenly over the crust.
Layer the shredded coconut, white chocolate chips, and macadamia nuts (if using) on top of the jam.
Drizzle the entire surface with sweetened condensed milk, ensuring even coverage.
Sprinkle with lemon zest, if using, to add a bright, citrusy note.
Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling.
Allow the bars to cool completely in the pan before slicing into squares.

Servings and timing

Servings: 16 bars
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 290 kcal per bar

Variations

Different Jam: Swap raspberry preserves with strawberry, blueberry, or apricot jam for a different fruit profile.
Chocolate Lovers: Add a layer of semi-sweet or milk chocolate chips in addition to white chocolate.
Nut-Free: Omit the macadamia nuts for an allergy-friendly version.
Citrus Boost: Add orange zest instead of lemon for a warm citrus flavor.
Crust Upgrade: Use crushed shortbread cookies or vanilla wafers for a different base flavor.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days.
Freezing: These bars freeze well. Place them in a single layer in a freezer-safe container or between layers of parchment. Freeze for up to 2 months.
Reheating: Best served at room temperature. No reheating necessary, though chilled bars can be allowed to sit out before serving.

FAQs

Can I use homemade jam instead of store-bought?

Yes, homemade raspberry jam or preserves will work beautifully and can add a more personalized flavor.

Do I need to toast the coconut beforehand?

No, toasting is not necessary as the coconut will lightly brown during baking, adding texture and flavor.

What can I use instead of graham crackers for the crust?

Crushed digestive biscuits, vanilla wafers, or shortbread cookies can all be used as a crust substitute.

Can I make these bars without nuts?

Absolutely. The macadamia nuts are optional and can be omitted for a nut-free version.

Why is my crust crumbly after baking?

Ensure you press the crust firmly into the pan before baking. Using parchment paper also helps keep it compact when cooling.

Can I make this recipe gluten-free?

Yes, use gluten-free graham cracker crumbs or cookies for the crust to make the bars suitable for gluten-free diets.

Can I double the recipe for a larger batch?

Yes, double the ingredients and use two pans or a large sheet pan. Adjust baking time slightly if necessary.

What’s the best way to slice them cleanly?

Chill the bars completely and use a sharp knife wiped clean between cuts for neat slices.

Can I add fresh raspberries?

Yes, a handful of fresh raspberries can be sprinkled over the jam layer for extra texture and tartness, but be mindful of moisture.

Are these bars very sweet?

They are sweet but balanced by the tartness of raspberry and the option to include lemon zest or nuts to cut richness.

Conclusion

Raspberry Magic Cookie Bars are the perfect combination of convenience, beauty, and flavor. Whether you’re looking for an easy dessert for a gathering, something special for a holiday cookie tray, or simply a sweet treat to enjoy with coffee or tea, these bars deliver with every bite. Their layered goodness and versatility ensure they’ll be a staple in your dessert rotation.

Raspberry Magic Cookie Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A decadent layered dessert with a buttery graham cracker crust, sweet raspberry preserves, creamy condensed milk, coconut flakes, and white chocolate chips. A chewy, gooey treat that lives up to its magical name.

Author: Mari
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3/4 cup raspberry jam or preserves
1 1/2 cups sweetened shredded coconut
1 cup white chocolate chips
1/2 cup chopped macadamia nuts (optional)
1 (14 oz) can sweetened condensed milk
Zest of 1 lemon (optional for brightness)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
Mix graham cracker crumbs and melted butter. Press firmly into the bottom of the dish to form a crust.
Spread raspberry jam evenly over the crust.
Layer the sweetened shredded coconut, white chocolate chips, and chopped macadamia nuts (if using) on top.
Drizzle the entire surface evenly with sweetened condensed milk.
Sprinkle with lemon zest if desired for added brightness.
Bake for 25–30 minutes, or until the top is golden brown.
Allow to cool completely in the pan before slicing into bars.

Notes

Macadamia nuts add a nice crunch but can be omitted for a nut-free version.
Let bars cool completely to ensure clean slicing.
Store in an airtight container at room temperature or refrigerate for longer shelf life.

Nutrition

Serving Size: 1 bar
Calories: 290 kcal
Sugar: 22 g
Sodium: 90 mg
Fat: 17 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 20 mg