For a few weeks we were in a raspberry mode. I believe we made three different kind of bars all having some form of raspberry. This recipe was by far the richest tasting and it also made a ton because of the 9 by 13 inch pan. I am thinking that maybe if we made it in a 8 x 8 the bars would be thicker and be more of a full dessert rather than just a cookie bar to grab. I say that now because I don’t think the three of us at home had the opportunity to finish the whole pan but we did put a good dent in it. The chocolate and the almonds put it over the top with the sweetness of the coconut as a surprise addition!
Chocolate Raspberry Almond Bars
For the Crust:
1/2 cup unsalted butter, melted
1 box yellow cake mix
For the Toppings:
2 cups semisweet chocolate chips, divided
2 cups sliced almonds, divided
3 1/2 cups shredded coconut
1 14 ounce can sweetened condensed milk
1 1/2 cups raspberry jam
Preheat oven to 350°F. In a bowl stir together melted butter and cake mix. Press into greased 9×13″ pan.
On top of this crust, sprinkle 1 1/2 cups chocolate chips and 1 1/2 cups almonds. Pour condensed milk evenly on top. Sprinkle with coconut. Carefully spoon jam over the top as evenly as possible.
Sprinkle with remaining chocolate chips and almonds.
Bake 25-30 minutes or until edges lightly brown. Let cool before cutting into bars. Store covered in the refrigerator.