RASPBERRY NANAIMO BARS
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 favorite cookie treat, that’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.
Ingredients
Instructions
For Full Instructions Please See : www.rockrecipes.com
Nanaimo Bars are a Canadian favorite cookie treat, that’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.
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
- 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 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.
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For Full Instructions Please See : www.rockrecipes.com
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