These Chocolate Raspberry Magic Bars are layered with yellow cake mix, melted butter, chocolate chips, raspberry jam, coconut, almonds, and sweetened condensed milk.
You know that feeling when your kitchen turns into a therapy session? That’s exactly how these Chocolate Raspberry Magic Bars were born. I wasn’t trying to impress anyone. There was no party, no bake sale, no Pinterest inspo board. Just me, standing barefoot in front of the pantry at 4 p.m., in a hoodie that probably needed washing, thinking, I need to bake something before I completely lose it.
And there it was. A jar of raspberry jam I picked up from a little farm stand on a road trip last summer—the same trip where I bought maple syrup I still haven’t opened, and socks I now wear exclusively when I want to feel “whimsically grounded.” Anyway. That jam sat on the shelf like, “Remember me?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I pulled it down, along with an old box of yellow cake mix that I think I bought for a birthday cake that never happened. Then I just started grabbing things—coconut, chocolate chips, sweetened condensed milk, a half-used bag of almonds. No plan. Just vibes.
What came out of the oven was a full-on emotional support dessert. Like, I wasn’t expecting to cry into my coffee while eating one, but here we are.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Raspberry Magic Bars Recipe?
Okay. First off—Chocolate Raspberry Magic Bars are the exact opposite of fussy. You don’t need a mixer. You don’t need to cream anything or sift flour like you’re in a baking show. Just layer, pour, bake, done. But somehow? They taste like you really tried.
It’s that mix of textures and flavors. The buttery cake base kind of melts into this soft shortbread-adjacent crust. Then the chocolate chips start to melt into the raspberry jam and you get this gooey middle that tastes like a chocolate-covered raspberry got cozy with a coconut macaroon. The almonds bring the crunch. The sweetened condensed milk makes everything stick together like a dessert group hug.
They’re messy, a little unpredictable, and honestly… they kind of feel like a metaphor for life right now.
Ingredient Notes:
Most of this stuff you probably already have hiding in the back of your cupboard. If not, they’re easy finds. Nothing requires a special trip or a budget meeting.
-
Yellow Cake Mix – Honestly, it’s kind of perfect for lazy baking days. No shame in the box game.
-
Melted Butter – Because you’re not creaming anything. Just melt, pour, and mix.
-
Semisweet Chocolate Chips – Go dark if that’s your thing, but I like the balance of semi. It plays well with the jam.
-
Sliced Almonds – I found mine in a ziplock baggie behind some cereal. Still good. Crunch is key.
-
Sweetened Condensed Milk – This is what makes the whole thing hold together like dessert cement.
-
Shredded Coconut – Optional if you’re not a coconut person, but I mean… I am.
-
Raspberry Jam – This is the heart of the whole thing. Tart, sweet, and just the tiniest bit dramatic. Like a good movie soundtrack.
Note: If your jam is chunky or seedy or weird? It still works. Honestly, the imperfections are kind of what makes it great.
How To Make Chocolate Raspberry Magic Bars?
Step 1: Preheat your oven to 350°F.
Do this first, or you’ll forget, and then you’ll be mad at yourself when the pan’s ready and your oven’s still cold. I say this from lived experience.
Step 2: Build your crust.
Mix the cake mix with melted butter until it looks like crumbly dough. Don’t overthink it. Press it into a greased 9×13 baking dish. Uneven? Fine. Imperfect? Even better.
Step 3: Layer the fun stuff.
Sprinkle 1 ½ cups of chocolate chips and 1 ½ cups of almonds over the crust. Resist the urge to eat half the chocolate chips now. (Or don’t. I didn’t.)
Step 4: Pour on the love.
Drizzle the sweetened condensed milk over everything. It should feel like you’re casting a spell. Because you are.
Step 5: Coconut sprinkle.
Generously sprinkle the shredded coconut over the top. I go heavy here because I love how it toasts up on the edges. Like edible confetti.
Step 6: Jam drop.
Dollop raspberry jam all over. Use a spoon to sort of nudge it into place. It won’t be pretty. That’s okay. Pretty is overrated.
Step 7: Final layer.
Top with the rest of the chocolate chips and almonds. Basically, you’re giving the bars a cozy blanket to bake under.
Step 8: Bake for 25–30 minutes.
Until the edges are golden and the kitchen smells like something magical just happened. Which it did.
Step 9: Cool completely.
I know. I hate waiting too. But if you cut them while they’re warm, they’ll collapse into chaos. Let them set. Clean a junk drawer or scroll TikTok while you wait.
Want To Save This Recipe?
Storage Options:
Once cooled and sliced, pop them into an airtight container. You can keep them on the counter for a couple days, or in the fridge if you like a firmer bite. Personally, I prefer them cold, like little dessert bricks of joy.
They also freeze beautifully. Wrap ‘em individually and stash them for surprise sweet moments. Or midnight cravings. Whatever. I’m not judging.
Variations and Substitutions:
The beauty of this recipe is that it’s more of a vibe than a formula.
-
Different jam? Totally. Try blackberry, cherry, or even orange marmalade if you’re brave.
-
No almonds? Use pecans, walnuts, or skip the nuts altogether. Still magic.
-
Add white chocolate chips if you want that whole sweet-and-creamy vibe.
-
No coconut? Just add more nuts or toss in crushed graham crackers. Texture is key.
-
Gluten-free? Use a gluten-free cake mix. That’s it. Done.
There’s really no wrong way to do this. Except burning them. Don’t do that.
What to Serve with Chocolate Raspberry Magic Bars?
-
Coffee – Always coffee. Black, sweet, iced… whatever mood you’re in.
-
Vanilla ice cream – Especially if you eat the bars warm. It gets all melty and dramatic.
-
A glass of red wine – Because why not be fancy?
-
A cozy blanket and an old movie – Honestly the perfect pairing.
Frequently Asked Questions:
Do I have to let them cool completely before cutting?
Yes. I mean, no. You can cut them warm if you don’t mind them falling apart. But if you want neat bars? Wait.
Can I use a white cake mix instead of yellow?
Yep. It’ll be a little sweeter and lighter in flavor, but still delicious.
What if I hate coconut?
Okay, fair. Replace it with chopped nuts, crushed shortbread, or just skip it. It’ll still work. These bars are very forgiving.
These Chocolate Raspberry Magic Bars aren’t perfect. They’re messy, sweet, a little sticky, and kind of impossible to slice into perfect squares. But honestly? That’s what makes them so lovable.
If you’re having a rough day, or even if you’re not—make a pan. Share them if you want. Or eat one in your kitchen with the fridge open while everyone else thinks you’re doing something productive.
Just… let them be what they are. Comfort food. A little indulgent, a little chaotic, and really freaking good.
And hey—if you bake a batch and make it weird in the best way, tell me. I wanna hear about it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Raspberry Magic Bars
Ingredients
For the Crust:
- 1/2 c Unsalted Butter Melted
- 1 box Yellow Cake Mix
For the Toppings:
- 2 c Semisweet Chocolate Chips Divided
- 2 c Sliced Almonds Divided
- 3 1/2 c Shredded Coconut
- 1 14 oz can Sweetened Condensed Milk
- 1 1/2 c Raspberry Jam
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the melted butter with the yellow cake mix until well combined. Press this mixture into the bottom of a greased 9x13 inch baking pan to form the crust.
- Sprinkle 1 1/2 cups of chocolate chips and 1 1/2 cups of almonds over the crust.
- Pour the sweetened condensed milk evenly over the top, then cover with shredded coconut.
- Gently spoon the raspberry jam over the coconut, trying to spread it as evenly as possible.
- Top with the remaining chocolate chips and almonds.
- Bake in the preheated oven for 25-30 minutes, or until the edges start to turn golden brown.
- Allow the bars to cool before slicing into squares. Keep them stored in the refrigerator.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
