Aug 20, 2016 2 min read

• Ingredients

For the crust

2 cups graham cracker crumbs

1 stick PA Preferred Hillandale unsalted butter, or 1/2 cup of butter or 8 tablespoons, melted

For the bars

3 1/2 cups shredded sweetened coconut flakes

1 (14-ounce) can of sweetened condensed milk

1 1/2 cups Preferred Raspberry Preserves Bread Spreads by Susan (or any flavor you prefer) 1 cup Diamond chopped walnuts 1/2 cup PA Preferred Hershey’s Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees. Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on either side. Lightly grease the bottom and sides of the pan with baking spray. Set aside.

In a large bowl, stir together graham cracker crumbs and melted butter until all crumbs are moistened and when pinched together, it comes together and doesn’t crumble.

Press graham cracker crumbs into bottom of prepared baking pan, then evenly sprinkle coconut flakes on top. Then drizzle the sweetened condensed milk all over the coconut flakes. Bake for 20 minutes.

Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.

Sprinkle chopped walnuts and mini chocolate chips on top.

Let cool to room temperature, then cut into bars.

Marissa Gottschalk, 16,

Prosperity