Recipe for Raspberry Coconut Bars

1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
2 2/3 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup walnuts, chopped and toasted
1/2 cup semisweet chocolate chips, melted
1 1/2 ounces white baking bar, melted

Preheat oven to 350 degrees F.

In medium bowl, combine graham cracker crumbs and butter. Spread evenly over bottom of a 9 x 13-inch pan, pressing to make crust. Sprinkle coconut over crust. Pour sweetened milk evenly over coconut. Bake for 20 to 25 minutes or until lightly brown; cool.

Spread preserves over coconut layer; chill for 3 to 4 hours. Sprinkle with walnuts. Drizzle dark chocolate then white chocolate over top layer to create a lacy effect; chill.

Cut into bars.

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