A graham cracker crust is sprinkled with coconut and drizzled with sweetened condensed milk, baked and then spread with raspberry jam and finely chopped walnuts and topped with a decorative drizzle of both white and semisweet chocolate chips.

Raspberry Coconut Brownies

1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
1 (7-ounce) package flaked sweetened coconut
1 1/4 cups sweetened condensed milk
1 cup raspberry jam
1/2 cup walnuts, chopped
1/2 cup semisweet chocolate chips
1/4 cup white chocolate chips

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter. Spread evenly into bottom of 9 X 13-inch baking pan. Sprinkle flaked coconut over top of crust. Pour sweetened condensed milk over coconut. Bake for 20 to 25 minutes, or until lightly browned.
3. Spread raspberry jam and finely chopped walnuts over brownie mixture; chill for 2 hours.
4. In separate saucepans, melt semisweet chocolate chips and white chocolate chips. Drizzle each decoratively over top of brownies. Chill again until firm before cutting.

Makes 24 bars.