Chocolate Raspberry Almond Bars

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.

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