2 (1 ounce) white chocolate baking squares, chopped
Directions:
1. Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut. 2. Bake in preheated 350°F (180°C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes. 3. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.
