Prepare the Baking Pan

• Preheat your oven to 350°F (175°C).
• Line a 9 × 13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• Lightly grease the parchment paper.

Make the Graham Cracker Crust

• In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
• Stir until the crumbs are evenly coated and resemble wet sand.
• Transfer the mixture to the prepared pan.
• Press firmly into an even layer using the bottom of a measuring cup.
• Bake for 8 minutes, then remove from the oven and let it cool slightly.

Add the Coconut and Chocolate

• Pour the sweetened condensed milk evenly over the warm crust.
• Sprinkle the shredded coconut across the surface.
• Add the white chocolate chips, semi-sweet chocolate chips, and chopped almonds.
• Distribute the ingredients evenly so every bar has a little of each topping.

Add the Raspberry Layer

• Gently scatter the fresh raspberries over the chocolate and coconut.
• Avoid pressing them too deeply into the mixture, as they can release extra moisture.
• Warm the raspberry jam slightly and drizzle it over the top for an extra fruity flavor.

Bake the Magic Bars

• Bake for 22–27 minutes, or until the edges are golden brown and the coconut is lightly toasted.
• The center may look slightly soft when removed from the oven, but it will firm up as the bars cool.
• Allow the bars to cool completely in the pan for at least 2 hours.

Slice and Serve

• Use the parchment paper overhang to lift the cooled bars from the pan.
• Cut into 16 squares using a sharp knife.
• Wipe the knife between cuts for neat slices.
• Serve at room temperature.