This is one recipe that you can bake every Christmas and still receives many compliments. The chocolate drizzle makes such a pretty lacy effect.

Ingredients: (Yield: 3 dozen)

• 1 2⁄3 cups graham cracker crumbs
• ½ cup butter, melted
• 2 2⁄3 cups flaked coconut
• 1 can (14 ounces) sweetened condensed milk
• 1 cup seedless raspberry preserves
• 1⁄3 cup chopped walnuts, toasted
• ½ cup semisweet chocolate chips
• ¼ cup white baking chips

Method:

In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.

Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.

Spread preserves over the crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.