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Raspberry coconut layer bars

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(Read caption) Baking provides a welcome distraction from the news cycle, and other every-day events. These raspberry coconut layer bars are a special treat to share with friends and family.

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Last Friday, if you recall, was kind of a stressful everything-is-terrible-and-sad sort of day. And from my perspective, there is only one reasonable and constructive way to respond to this – bake something amazing!

I always find baking relaxing. It requires enough thought and focus that you really can’t multitask it without running the risk of accidentally forgetting baking soda, or switching salt for sugar, or ooh whoops that was supposed to be 300 degrees F and not 375? It is active and yet not challenging (unless you’re whipping that cream by hand), and it results in something edible and hopefully delicious to share.

With Boston news on in the background, and thunder and lightning and tornado-style wind outside my windows, I calmly cracked a can of sweetened condensed milk, took out my aggression crushing a sleeve of graham crackers, and layered up these bars that may sound like too much, but trust me they are just right.

Let’s talk about the layers: graham cracker crust, coconut and sweetened condensed milk, raspberry jam, toasted almonds, and semi-sweet chocolate.

Like I said, these are intense little bars of awesomeness, and come with a hefty warning: for sharing! I may or may not have eaten four on Saturday alone (breakfast, post-lunch, post-dirt biking, dessert – nothing makes a crushed foot feel better like coconut!). 

On a scale from one to you-will-not-regret-these, go make them now. If someone would be so kind as to deliver a can of sweetened condensed milk to my door, I would make another batch immediately.


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