Chocolate Raspberry Magic Bars |Cooking With Amanda

It's almost Valentine's Day, do you celebrate? I have never really been all that into it. I mean, when I was a kid it was great because it meant we would have a class party at school and eat lots of candy. Now? I just don't care.

I love when my husband brings me flowers and chocolates or a gift, but it doesn't seem to mean as much if he's doing it because he's supposed to. Right?? I much prefer spontaneous displays of love!

This doesn't mean I'm anti - Valentine's Day though. I usually surprise my hubby with a little something and I like to do fun little things for my kids, because they really love it and it makes them feel special. I usually make a fun heart-shaped breakfast and have a heart shaped balloon and box of chocolates waiting for them at their seat at the table first thing in the morning.

We also like making treats like these chocolate lover's cookie sticks or valentine fudge. These are both easy enough for my little ones to help me make, and of course, they are covered in sprinkles, which is always a hit!

While these chocolate raspberry magic bars aren't overtly Valentine's Day themed, I think they still fit the bill. I love all the layers, textures, and flavors in these bars. It's like a party in your mouth!

The crust is slightly chewy and it's topped with crunchy almonds, smooth chocolate chips, shredded coconut, creamy condensed milk and raspberry jam. The pop of red is so pretty in these bars and it makes them look nice and festive too.

One of my 4-year-old twins made these with me. He loves when he can make something almost all by himself - he feels so proud. I hope you enjoy these bars as much as we do!

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Chocolate Raspberry Magic Bars Recipe

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Ingredients

For the Crust:

1/2 cup unsalted butter, melted
1 box yellow cake mix

For the Toppings:

2 cups semisweet chocolate chips, divided
2 cups sliced almonds, divided
3 1/2 cups shredded coconut
1 14 ounce can sweetened condensed milk
1 1/2 cups raspberry jam

Directions

Preheat oven to 350°F.
In a bowl stir together melted butter and cake mix. Press into greased 9x13" pan.
On top of this crust, sprinkle 1 1/2 cups chocolate chips and 1 1/2 cups almonds.
Pour condensed milk evenly on top. Sprinkle with coconut.
Carefully spoon jam over the top as evenly as possible.
Sprinkle with remaining chocolate chips and almonds.
Bake 25-30 minutes or until edges lightly brown.
Let cool before cutting into bars. Store covered in the refrigerator.