Raspberry Chocolate Bars with Pistachio Coconut Crust
These delicious dessert bars have a pistachio, coconut, graham cracker crust. The crust is topped with a layer of dark chocolate and raspberry preserves, a layer of fresh raspberries tossed in fresh lemon zest and juice, and a layer of toasted coconut and chopped pistachios.
Ingredients
Pistachio Coconut Crust:
- 80 grams sweetened coconut flakes (3/4 cup)
- 100 grams raw shelled pistachios (3/4 cup)
- 90 grams graham crackers (3/4 cup OR 5 sheets)
- 25 grams light brown sugar (2 tablespoons)
- 42 grams unsalted butter, melted (3 tablespoons)
Raspberry Chocolate Filling:
- 125 grams dark chocolate chunks (1 cup)
- 196 grams sweetened condensed milk (7 ounces)
- 160 grams raspberry preserves (1/2 cup)
- 250 grams fresh raspberries (1-1/2 cups)
- 25 grams granulated sugar (2 tablespoons)
- 4 grams fresh lemon zest (2 teaspoons)
- 15 grams fresh lemon juice (1 tablespoon)
- 120 grams sweetened coconut flakes (1 cup)
Instructions
Pistachio Coconut Crust:
- Preheat oven to 350 degrees F. Line the bottom and two opposite sides of a 9-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the dessert bars out of the pan.
- Spread sweetened coconut in single layer on cookie sheet. Toast coconut in preheated oven until about half the flakes are light brown in color. Remove from oven. Cool. Set aside.
- Add toasted coconut, raw shelled pistachios, graham crackers, light brown sugar and melted butter to food processor. Pulse until combined.
- Transfer crumb mixture to prepared baking pan. Spread evenly across bottom of pan and press down with a small offset spatula or a flat bottomed drinking glass.
- Bake in preheated oven for 10 minutes. Remove from oven and cool on wire rack.
Raspberry Chocolate Filling:
- Add dark chocolate chunk and sweetened condensed milk to small saucepan. Heat over low heat while stirring until chocolate has melted and mixture is smooth.
- Pour over cooled crust. Spread evenly. Allow to cool for a few minutes.
- Dollop raspberry preserves over chocolate layer.
- Add fresh raspberries, granulated sugar, fresh lemon zest, and fresh lemon juice to small mixing bowl. Toss to coat raspberries.
- Arrange the raspberries over the chocolate layer.
- Top the raspberries with sweetened coconut flakes.
- Bake 20 minutes in preheated oven. Remove from oven. Cool completely on wire rack.
- Garnish with chopped raw shelled pistachios.