Raspberry Nanaimo Bars

Raspberry Nanaimo bars. A delicious twist on a classic Canadian cookie bar treat. The have no artificial colours or flavours and they’re no-bake too!

Raspberry Nanaimo Bars

These Raspberry Nanaimo Bars are a delicious twist on a Canadian classic. One of the most popular cookie recipes during last holiday season, and a delicious contribution to my obsession with this particular flavour combination, was our new chocolate orange version.

Nanaimo Bars are a Canadian favourite cookie treat, that’s practically an institution across the nation. Nanaimo Bars are said to have originated in the early 50’s near Nanaimo British Columbia on Canada’s west coast and have continued to be popular ever since.

I like dark chocolate for the top layer but use any kind of chocolate chips you like.

I’ve seen several versions, including vanilla, mint, and even Bailey’s Irish Cream. Today though, we decided some fresh raspberry would go very well with the chocolate in these no-bake treats.

Raspberry Nanaimo Bars

The filling is made with a reduced raspberry concentrate that’s very easy to do. It imparts very bright, intense raspberry flavour that reminds me of the centre of a raspberry cream bonbon in a box of dark chocolates!

Lots of people ask me about switching the type of nuts in the base, which is something I often do. This time, finely ground almonds added yet another level of great flavour to these delicious, rich cookie bar treats! Hope you like them!

Fresh or frozen raspberries can be used in this recipe.

Frozen Raspberries, though, make this recipe more economical without sacrificing flavour.

Looking for more no bake cookie ideas? 

If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.

Be sure to check out all the other flavours in our Nanaimo Bars Collection!

The Nanaimo Bar Recipe Collection

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Raspberry Nanaimo Bars

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Yield: 24 cookie bars

Raspberry Nanaimo Bars

Prep Time: 30 minutes

Total Time: 30 minutes

A raspberry twist on a Canadian classic cookie bar treat.

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Ingredients

For the Base Layer

• 3/4 cup butter
• 1/3 cup sugar
• 8 tbsp cocoa
• 2 eggs lightly beaten
• 2 1/4 cups graham cracker crumbs
• 3/4 cup fine or medium unsweetened coconut
• 1/2 cup finely chopped toasted almonds, or pecans or walnuts, your choice.

For the Raspberry Frosting Filling

• 1/2 cup butter
• 4 cups icing sugar, i.e., powdered sugar or confectioners sugar
• 1/3 cup fresh raspberry puree

For the Chocolate Topping

• 1 cup chocolate chips
• 2 tbsp butter

Instructions

For the Base Layer

1. In a small saucepan, melt together the butter, sugar and cocoa over low heat.
2. Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
3. Remove from the heat and add the graham cracker crumbs, coconut and walnuts.
4. Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.

For the Raspberry Frosting Filling

1. With an electric mixer, beat together the butter and icing sugar until combined.
2. Beat in the raspberry puree. To make the puree, take about 1 1/4 cups fresh or frozen raspberries, crush tjhem with a fork and bring them to a slow simmer for 10 minutes or so until a thick jammy consistency. Watch carefully so it doesn't burn. Then press the raspberry concentrate through a sieve in order to remove the seeds.
3. This frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable.
4. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

For the Chocolate Topping

1. Melt together over low heat, just until the chocolate is melted, don't over heat it. A double boiler is almost always the best way to melt chocolate.
2. Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
3. Cut into squares or bars. These freeze very well too.

Notes

To toast almonds or other nuts preheat oven to 350 degrees and bake on a cookie sheet for about 8 minutes tossing the nuts once half way through the time.

Here is  the ingredient list for the base of the original version of this recipe as originally written. The base layer is now thicker because I like that better to balance the very sweet filling but you can use these measurements if you prefer.
For the Base Layer
1/2 cup butter
1/4 cup sugar
5 tbsp cocoa
one beaten egg
1 3/4 cups graham cracker crumbs
3/4 cup fine or medium unsweetened coconut
1/2 cup finely chopped walnuts

Nutrition Information

Yield

24

Serving Size

1 cookie bar
Amount Per Serving Calories 287Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 43mgSodium 149mgCarbohydrates 35gFiber 2gSugar 28gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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