In a large mixing bowl, combine desiccated coconut, condensed milk, icing sugar, and raspberry jelly crystals. Stir well until uniform in color.

Line a 20cm square tin with baking paper. Transfer the mixture into the tin and smooth the top.

Place the tin in the freezer and let the mixture chill for about 2 hours, or until firm.

Break milk and dark chocolate into pieces and melt using a double boiler. Stir until smooth.

Remove the mixture from the freezer and cut it into desired shapes.

Dip each piece into the melted chocolate, allowing excess to drip off, and place them on parchment paper to set.

Let the chocolate-covered bars sit at room temperature for about 30 minutes, or until the chocolate has set.