Raspberry Coconut Brownies
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted 1 (7-ounce) package flaked sweetened
coconut 1 1/4 cups sweetened condensed milk 1 cup
raspberry jam
2/2 cup walnuts, chopped
3/2 cup semisweet chocolate chips
4/4 cup vanilla flavored chips
Preheat oven to 350*F. Combine graham cracker crumbs and
melted butter. Spread evenly into bottom of 9 X 13-inch
baking pan. Sprinkle flaked coconut over top of crust. Pour
sweetened condensed milk over coconut. Bake for 20 to 25
minutes, or until lightly browned. Spread raspberry jam and
finely chopped walnuts over brownie mixture; chill for 2
hours. In separate saucepans, melt semisweet chocolate chips
and vanilla chips. Drizzle over top of brownies. Chill again
until firm before cutting.
Makes 24 bars.
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