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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

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’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

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!

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.

No Bake Cookies

No Bake Cookies

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Originally published Nov 16, 2012. Updated December 2017 to modify recipe, update photos and to provide the option for metric measurements if needed.

Raspberry Nanaimo Bars image with title text

Raspberry Nanaimo Bars

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

The Nanaimo Bar Recipe Collection

The Nanaimo Bar Recipe Collection

5 from 2 votes
Raspberry Nanaimo Bars
Raspberry Nanaimo Bars
Prep Time
30 mins
Total Time
30 mins
 
A raspberry twist on a Canadian classic cookie bar treat.
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.
Recipe 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


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Recipe Rating




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Sandy

Tuesday 19th of May 2020

In having to improvise because we did not have enough raspberries on hand, we created a slight twist on this one. I used a mixed berry bag of frozen fruit instead. The puree therefore consisted of raspberries, blackberries, blueberries and strawberries. I also drizzled a bit of the leftover puree between the filling and the chocolate for an extra flavour punch. I've made the raspberry one before and it was great, but this one might have been even better. I think the variations are limitless, just by using different purees. I'd like to try just straight blueberry, or maybe mango. And heck, maybe I will give rhubarb a try since I now have a bunch in the garden! Just a note though, the puree needs to be THICK. Mine was a bit on the thinner side, which resulted in the filling being too creamy. I had to add a good extra cup of icing sugar and it was still a bit too soft to make cutting easy.

debbie donnelly

Friday 29th of November 2019

I am thrilled to see the Raspberry version of these bars.. We have our own berries so being able to use them up in any different way is wonderful I am anxious to try tomorrow. Thank You

Sandy

Monday 29th of July 2019

I've tried the bailey's one, tried the kaluah one, both delicious. But oh my, this raspberry one was sooooo good. I used 3/4 dark and 1/4 milk choc chips, and used slivered almonds in base. There is nothing like raspberry and chocolate. Except orange. That is next on my nanaimo bar list! Thanks for these great twists on the standard recipie.

Lynn

Wednesday 27th of March 2019

Hi Barry: Whenever I make Nanaimo bars I never seem to be able to cut them without making a mess, especially of the chocolate topping. I’ve tried waiting a bit, dipping my knife in hot water but just can’t seem to get it right. Any suggestions? Lynn

Lily J

Saturday 13th of October 2018

Is it possible to considerably shorten the fridge time between layers? I only have about 1 hour 5 mins to make the whole thing (could a freezer work)?

Barry C. Parsons

Thursday 25th of October 2018

Possibly but that's pushing it, time wise.

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