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Raspberry Lemon Magic Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 86 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 57 minutes
  • Yield: 15-18 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

These Raspberry Magic Cookie Bars are a delightful twist on the classic 7-layer bars, featuring a sweet seedless raspberry jam layer and fresh lemon zest that brighten the rich combination of coconut, white chocolate, and macadamia nuts. Perfectly textured with a buttery shortbread crust, they are baked to a golden finish and chilled for the best sliceable consistency.

Ingredients

Crust

  • 1 ½ (10oz) boxes Shortbread cookies (15oz total)
  • ½ cup (113g) Unsalted butter, melted

Filling & Topping

  • 1 cup (320g) Seedless Raspberry Jam
  • 1 can (14oz) Sweetened condensed milk
  • ¾ cup (84g) Macadamia nuts, chopped
  • 1 cup (120g) Sweetened coconut, shredded
  • ¾ cup (168g) White chocolate chips
  • 1 large Lemon, zested

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×13-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Make the Crust: Using a food processor or blender, grind the shortbread cookies into fine crumbs. In a medium bowl, combine the cookie crumbs with the melted unsalted butter and mix well until fully incorporated. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Place the pan in the freezer for 15 minutes to set the crust.
  3. Add Raspberry Jam Layer: Once the crust is chilled and firm, dollop the seedless raspberry jam evenly over the crust. Carefully spread it out using the back of a knife or a spatula to create a uniform layer without mixing into the crust.
  4. Layer Toppings: Sprinkle the sweetened shredded coconut, white chocolate chips, and chopped macadamia nuts evenly over the raspberry jam layer. Reserve about two tablespoons of each ingredient to sprinkle on top later.
  5. Add Sweetened Condensed Milk and Finish Topping: Pour the entire can of sweetened condensed milk evenly over the layered ingredients. Then sprinkle the reserved coconut, white chocolate chips, and macadamia nuts on top. Finish by zesting the large lemon evenly across the surface for a refreshing citrus aroma and flavor.
  6. Bake: Bake the bars at 350°F (175°C) for 25 to 28 minutes or until the top is golden brown and bubbling slightly around the edges.
  7. Cool and Chill: Allow the bars to cool completely at room temperature to set properly. Then refrigerate for at least 2 hours before cutting into 15 to 18 bars. This chilling step helps the bars firm up for neat slicing.

Notes

  • Using seedless raspberry jam ensures a smooth topping without seeds, but you may use your preferred jam variety.
  • Freezing the crust before layering helps prevent sogginess and maintains texture.
  • The lemon zest adds a bright citrus note that perfectly balances the sweetness; do not skip!
  • Chill thoroughly before cutting to avoid crumbling when slicing the bars.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://dishmelt.com/raspberry-lemon-magic-cookie-bars-recipe/