1/2 cup butter (melted)
1 box dry yellow cake mix
Filling:
2 cups semi sweet chocolate chips (divided)
2 cups sliced almonds (divided)
3 1/2 cups shredded coconut
14oz condensed milk
1 1/2 cup raspberry jam
Crust: Preheat oven to 350°F. In a bowl stir together melted butter and cake mix. Press into greased 9x13" pan.
Filling: On top of this crust, sprinkle 1 1/2 cups chocolate chips and 1 1/2 cups almonds. Pour condensed milk evenly on top. 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 covered in the refrigerator.