Description
These lemon raspberry magic cookie bars are bursting with sweet-tart flavor, creamy white chocolate, and chewy coconut. A dreamy summer dessert with layers of texture in every bite.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 tablespoon lemon zest
1 cup sweetened shredded coconut
1 cup white chocolate chips
1/2 cup chopped walnuts (optional)
1 cup fresh or frozen raspberries
1 (14 oz) can sweetened condensed milk
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
In a medium bowl, mix graham cracker crumbs, melted butter, and lemon zest until mixture resembles wet sand.
Press mixture firmly into the bottom of the prepared pan to form an even crust.
Layer the shredded coconut evenly over the crust.
Sprinkle white chocolate chips and chopped walnuts on top.
Distribute raspberries evenly over the layers.
Drizzle sweetened condensed milk evenly over the entire surface.
Bake for 25–30 minutes, until golden brown and bubbly around the edges.
Let cool completely, then refrigerate for at least 1 hour before slicing into bars.
Notes
Nut-free: Omit walnuts or use sunflower seeds for crunch.
Fruit swaps: Try blueberries or blackberries for a twist.
Crust swap: Use crushed vanilla wafers or shortbread for variation.
Dairy-free option: Use vegan butter, dairy-free condensed milk, and dairy-free white chocolate chips.
Chill before slicing for the cleanest cuts and best texture.
Freezes well—wrap individual bars and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
