Absolutely. Raspberry is stellar here, but strawberry, apricot, or fig all work — try them and see which becomes your go-to Raspberry Bar Cookies rival.

What can I swap for macadamias?

Almonds, pecans, or walnuts are all great and more budget-friendly.

Can I make these gluten-free?

Yes — use gluten-free shortbread or gluten-free graham crumbs for the crust.

Can I skip the coconut?

You can, but shredded coconut is classic for that chewy texture in Raspberry Magic Bars . If coconut isn’t your jam, try extra nuts or oats.

Why does sweetened condensed milk matter?

It caramelizes and binds the layers into that signature gooey goodness. Evaporated milk won’t do the same job.

Easy Raspberry Magic Bars - Lemon Raspberry Magic Cookie Bars

Description

A bright, fruity spin on the classic seven-layer bar — jam, coconut, nuts and white chocolate over a buttery shortbread base, finished with a hit of lemon zest.

Ingredients

Scale

15 oz shortbread cookies (about one and a half 10-oz packages), crushed to fine crumbs
½ cup (113 g) unsalted butter, melted
1 cup (320 g) seedless raspberry jam
1 (14 oz) can sweetened condensed milk
¾ cup (84 g) macadamia nuts, roughly chopped (or your favorite nut)
1 cup (120 g) sweetened shredded coconut
¾ cup (168 g) white chocolate chips
Zest of 1 large lemon

Instructions

Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang to lift the bars out later.
Pulse the shortbread cookies in a food processor (or crush in a sealed bag) until they form very fine crumbs. Mix the crumbs with the melted butter until evenly moistened.
Pack the crumb mixture firmly into the prepared pan to form the crust. Freeze or chill the pan for 10–15 minutes to set the base.
Spread the raspberry jam in an even layer over the chilled crust. Use just enough to cover — a thin, uniform layer works best.
Sprinkle the shredded coconut, white chocolate chips and chopped macadamias over the jam, reserving a small handful of each for the top.
Drizzle the sweetened condensed milk across the pan so it pours over the layers fairly evenly. Scatter the reserved coconut, chips and nuts on top, then grate the lemon zest all over.
Bake for 25–28 minutes, until the filling is bubbling at the edges and the top has turned light golden. Remove from oven and cool to room temperature.
Once cool, chill the pan in the refrigerator for at least an hour to firm up, then lift the slab out using the parchment and cut into squares.

Notes

Storage
- Room temperature: Hold in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 7 days (place parchment between layers if stacking).
- Freezer: After chilling and slicing, layer with parchment and freeze in a sealed container up to 3 months; thaw in the fridge before serving.
Tips
- Press the crust tightly so bars slice cleanly.
- Chill the crust before adding jam to help keep layers distinct.
- For easier cutting, chill the fully set bars briefly before slicing.