By: MaryAnn Dwyer 

Prep time 10 min. — Cook time 35 min. — Total time 45 min.

Servings: 16

Ingredients

Pretzel Crust

• 2 cups finely crushed pretzel crumbs
• 3 Tbsp. granulated sugar
• 10 Tbsp. unsalted butter, melted

Topping

• 3/4 cup white chocolate chips
• 3/4 cup semisweet chocolate chips
• 3/4 cup pistachios, shelled and roughly chopped
• 3/4 cup unsweentened shredded coconut
• 1 1/2 cups raspberries
• 1 14-oz. can sweetened condensed milk, (I use Eagle brand)

Instructions

Pretzel Crust

1. Heat oven to 350 degrees. Srapy a 9×9-inch pan with nonstick cooking spray. Line with parchment paper, then lightly spray the parchment.
2. In a medium bowl, combine pretzel crumbs and sugar. Mix until combined. Add melted butter and mix together with a fork until well blended. Press crumb mixture firmly into the bottom of the prepared pan.
3. Sprinkle crust with white chocolate and semisweet chocolate chips, pistachios and coconut. Sprinkle with the raspberries, crushing each one a bit with your fingers before adding. Drizzle the sweentened condensed milk evenly over the top. Bake the bars for about 30 minutes until lightly browned. Let the bars cool on a wire rack before cutting them into squares.