Raspberry Nanaimo Bars

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.