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Raspberry Nanaimo Bars

Raspberry Nanaimo Bars

A raspberry twist on a Canadian classic cookie bar treat.
Prep Time 30 minutes
Total Time 30 minutes

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
US Customary - Metric

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 isĀ  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