Raspberry Nanaimo Bars
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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!
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. It'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.
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!
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!
Like this Raspberry Nanaimo Bars recipe?
For over 200 more delectable cookie recipes browse through the photo links in our Cookie Gallery.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Raspberry Nanaimo Bars
A raspberry twist on a Canadian classic cookie bar treat.
Ingredients
For the Base Layer
- ¾ cup butter
- ⅓ cup sugar
- 8 tablespoon cocoa
- 2 eggs lightly beaten
- 2 ¼ cups graham cracker crumbs
- ¾ cup fine or medium unsweetened coconut
- ½ cup finely chopped toasted almonds, or pecans or walnuts, your choice.
For the Raspberry Frosting Filling
- ½ cup butter
- 4 cups icing sugar, i.e., powdered sugar or confectioners sugar
- ⅓ cup fresh raspberry puree
For the Chocolate Topping
- 1 cup chocolate chips
- 2 tablespoon butter
Instructions
For the Base Layer
- 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.
For the Raspberry Frosting Filling
- With an electric mixer, beat together the butter and icing sugar until combined.
- Beat in the raspberry puree. To make the puree, take about 1 ¼ 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.
- 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.
- Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
For 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.
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
½ cup butter
¼ cup sugar
5 tablespoon cocoa
one beaten egg
1 ¾ cups graham cracker crumbs
¾ cup fine or medium unsweetened coconut
½ cup finely chopped walnuts
Nutrition Information
Yield
24Serving Size
1 cookie barAmount 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.
do you have the recipe for just the regular Nanaimo bars?
If my memory serves me right, use the mint recipe and substitute the mint flavouring for a heaping tablespoon of Horne's custard powder and a tablespoon or so of cream to even the texture out. Now depending on consistency, you may have to add a little extra powdered sugar. I prefer the softer texture. Oooh and a little vanilla flavouring, say a 1/2 tsp.
Yes, I have the regular version on my to-do list. My recipe calls for several tablespoons of custard powder though.
Tammy where do you buy Horne's custard powder. I have looked everywhere. I live in Southern Ontario. Thanks!
These look amazing---I love that you used all 'real' ingredients, so many no bake recipes rely on convenience foods. Just pinned!
Hi Barry,
It's 25 cent fish girl. Hoping to not get off track of this delicious recipe, which I have made and substituted chopped maraschinos and cherry juice, but I reLly want one of your cookbooks, and can't find one anywhere. Can you point me in the right direction. Thanks, and Merry Xmas to you and your family and thanks for all the wonderful recipes.
Kathy
I thought you were suppose to bake the bottom layer for 8 to 1o min
Never seen that in a nanaimo bar recipe ever.
How do you make the purée
Instruction is included in recipe.
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)?
Possibly but that's pushing it, time wise.
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
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.
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.