Description
Lemon raspberry magic cookie bars put a fun, fruit-filled twist on classic 7-layer bars! This recipe has sweet raspberry jam and a sprinkle of lemon zest, plus all the irresistible texture and crunch of the original.
Ingredients
- 1 ½ 10oz boxes Shortbread cookies (15oz total)
- ½ cup (113g) Unsalted butter, melted
- 1 cup (320g) Seedless Raspberry Jam
- 1 can (14oz) Sweetened condensed milk
- ¾ cup (84g) Macadamia nuts, chopped
- 1 cup (120g) Sweetened coconut, shredded
- 3/4 cup (168g) White chocolate chips
- 1 large Lemon, zested
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9×13” pan with parchment paper.
- Grind the shortbread cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookie crumbs with the melted butter and stir until well combined. Press into the bottom of the prepared pan. Freeze for 15 minutes.
- Dollop the raspberry jam over the cookie crust and carefully spread it evenly with a knife.
- Sprinkle the coconut, white chocolate chips, and nuts over the raspberry jam, reserve a couple of tablespoons of each to add on top. Pour the sweetened condensed milk over the top and sprinkle the remaining ingredients over top. Zest the lemon over top.
- Bake at 350°F for 25-28 minutes until the top is golden brown. Cool completely and chill before cutting.
Notes
- Storing: An airtight container on the counter for up to 3 days, or 7 days in the refrigerator. Place a layer of parchment paper in between layers.
- Freezer: Once chilled, slice and freeze in an airtight container for up to 3 months. Place a layer of parchment paper in between layers.