I have made the magic cookie bar recipe many times since the girls have been growing up as we are all lovers of coconut, chocolate and sweetened condensed milk. Keebler had a version with raspberry jam and I knew I had to try it. Since we are on a blueberry kick this month I figured I would substitute the raspberry for blueberry. I loved the addition of the sweet fruit flavor but my husband did not. I am sure raspberry and blackberry would be just as delicious.
2 cups graham crackers crumbs (I used Keebler)
1 stick unsalted butter, melted
1/4 cup sugar
1 can (14 oz) sweetened condensed milk
3 cups sweetened flaked coconut
1-1/2 cup blueberry jam
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tbsp vegetable oil
Preheat oven to 350 degrees. In a small bowl combine graham crackers crumbs and sugar. Add melted butter and stir until combined. Press into bottom of a 13 x 9 pan. Sprinkle coconut over the top of the crust and drizzle the sweetened condensed milk evenly over the top. Bake for 20-24 minutes until coconut is browned.
Cool completely or freeze for a 1/2 hour or so if time is short. Spread the preserves over the coconut and sprinkle with pecans.
Melt chocolate chips in microwave with oil added for 2 minutes on low. Stir chips until melted. Drizzle chocolate over pecans while it is still soft and smooth. Cool on counter or in refrigerator before cutting into bars.
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