Raspberry Mounds Bars

1 and 2/3 cups graham cracker crumbs
½ c. butter, melted
2 and 2/3 flaked coconut
1 can (14 oz.) sweetened condensed milk
2 cups or more (just empty whatever jar you have) raspberry preserves, melted a little in the microwave
1 cup chopped walnuts or pecans, toasted (Toast in a 350 degree oven for 10 minutes.)
½ c. semisweet chocolate chips, melted in microwave
½ c. vanilla or white chocolate chips, melted in microwave

In a small bowl, combine graham cracker crumbs and melted butter. Press into a greased 13” by 9” baking dish.  Sprinkle with coconut; drizzle with sweetened condensed milk. Bake at 350 degrees for about 25 minutes or until lightly browned. Cool completely on a wire rack.

Spread warmed preserves over the crust. Sprinkle with toasted nuts. Drizzle melted chocolate chips over nuts. Repeat with melted white chips. Cut into small bars because they are quite rich. This pan makes a big batch.  Refrigerate 30 minutes or until chocolate is set.