Raspberry Nanaimo Bars
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Original recipe yields 50 servings
Ingredients
- Base
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- Filling
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- Topping
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Nutritional
- Serving Size: 1 (42.8 g)
- Calories 178.5
- Total Fat - 10.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 17.5 mg
- Sodium - 128.8 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 0.3 g
- Sugars - 17.8 g
- Protein - 2.1 g
- Calcium - 8.5 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare the base, melt together the butter, sugar and cocoa over low heat.
Step 2
Add the eggs continue to cook, stirring constantly till mixture has thickened
Step 3
Add the chocolate cookie crumbs, coconut and walnuts.
Step 4
Mix together until well combined, then press into the bottom of a parchment paper lined 9x13 inch baking pan.
Step 5
To make the puree, crush the raspberries with a fork and bring them to a slow simmer for 10 minutes or so until a thick jammy consistency. Becareful not to burn it. Press the raspberry concentrate through a sieve in order to remove the seeds.
Step 6
For the filling, beat together the butter and icing sugar until combined.
Step 7
Beat in the raspberry puree. This frosting should be very stiff so you may need to use a little more icing sugar to get it to a stiff, but spreadable consistency.
Step 8
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
Step 9
To prepare the topping, melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
Step 10
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
Step 11
Cut into squares or bars.
Tips & Variations
No special items needed.
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