Ingredients:
1 2/3 cup graham cracker crumbs (I use 2 cups, I like to make sure there's a full bottom crust)
1 stick (1/2 cup) butter, melted (I use an extra 2 tbls)
2 Tbls sugar
3 cups sweetened, flaked coconut
1 14oz can sweetened condensed milk
1 cup seedless raspberry preserves (or flavor of your choice) (I used 1 1/2 cups)
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp shortening
Directions:
1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, butter and sugar in a small bowl.
3. Press into a lightly greased 9x13 baking dish
4. Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
5. Bake for 20-25 minutes or until coconut is light browned.
6. Let cool completely.
7. Spread the preserves over the cooled coconut crust and sprinkle with pecans.
8. Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
9. Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
10. Let chocolate firm up and cut into bars.
