1/2 c. unsalted butter, melted
1 box yellow cake mix
2 c. semisweet chocolate chips, divided
2 c. sliced almonds, divided
3 1/2 c. shredded coconut
12 oz. raspberry jam
Preheat oven to 350 F.
Grease a 9x13 inch baking dish. Set aside.
In a bowl, stir together the melted butter and cake mix. Press into the prepared baking dish.
On top of this crust, sprinkle 1 1/2 c. chocolate chips and 1 1/2 c. almonds.
Sprinkle with coconut.
Carefully spoon jam over the top as evenly as possible.
Sprinkle with remaining chocolate chips and almonds.
Bake 25-30 minutes, or until edges lightly brown.
Let cool before cutting into bars.
Store in the refrigerator.
Here's a link to the recipe I used: backforseconds.com/chocolate-raspberry-magic-bars/