These were really good but thin so they were nearly impossible to get out of the pan. I’m thinking if I made them in an 11×7 pan instead of 9×13 then the bottom would be thicker and the milk wouldn’t stick to the bottom as bad… of course, there would also be fewer bars and so each bar would have more calories, etc.
Raspberry Coconut Bars
1 2/3 cups graham cracker crumbs (1 pkg, crumbled)
1 tablespoon light margarine, melted
3 TB water
2 cups coconut flakes
14 ounces sweetened condensed milk, fat free
1 cup sugar free raspberry preserves
1/3 cup mini-chocolate chips
Preheat oven to 350^. Combine graham cracker crumbs, margarine and water. Press mixture into 11×7 pan coated with cooking spray. Sprinkle coconut flakes over crust. Pour milk over coconut. Bake 20-25 minutes or until lightly browned. Spread preserves over crust. Sprinkle with chocolate chips. Cut into bars and serve.
Yield: 24 bars. Per bar= 121 Calories; 4g Fat (24.5% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.