Raspberry Nanaimo bars- a delicious twist on a classic Canadian cookie bar treat…and they’re no-bake too!
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 flavor combination, was our new chocolate orange version of the Canadian favorite cookie treat, the Nanaimo Bar. 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 but today we decided some fresh raspberry would go very well with the chocolate in these no-bake treats. Hope you like them!
Like this recipe?
For over 200 more delectable cookie recipes browse through the photo links in our Cookie Gallery.
- 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
- 1/2 cup butter
- 3 1/2 to 4 cups icing sugar i.e., powdered sugar or confectioners sugar
- 1/4 cup fresh raspberry puree
- 1 cup chocolate chips
- 2 tbsp butter
In a small saucepan, melt together the butter, sugar and cocoa over low heat.
Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Remove from the heat and add the graham cracker crumbs, coconut and walnuts.
Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.
With an electric mixer, beat together the butter and icing sugar until combined.
Beat in the raspberry puree. To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.
This frosting should be very stiff but spreadable. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberry.
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
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.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well too.