Recipe: Raspberry Coconut Layer Bars

Raspberry Coconut Layer Bars
rec.food.cooking/BKR MAMA1 (1997)

1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine
7 oz package of flaked coconut
1 (4 oz) can of SWEETENED CONDENSED MILK
1 cup red raspberry jam or preserves
1/3 cup finely chopped walnuts toasted
1/2 cup semisweet morsels
1/2 cup white chocolate morsels or a 2 oz piece of white chocolate melted

In a medium bowl, combine graham cracker crumbs and butter. Spread evenly over the bottom of a 9x13 baking pan, pressing to make a compact crust. Sprinkle coconut over crust. Pour sweetened condensed milk evenly over coconut. Bake in a preheated 350 degree oven for 20-25 minutes or until lightly browned; cool. Spread jam over the coconut layer; chill 3-4 hours. Sprinkle with walnuts. Drizzle with dark chocolate and then with white chocolate over top layer to make a lacy effect; chill, and cut into small bars. (I melt my chocolate in a small plastic lunch bag and then poke a tiny hole to drizzle. It is easier to control and your bars will obtain a lacy look)