Raspberry Nanaimo Bars Chocolate (Print-Friendly Version)

Celebrate Christmas with these no-bake raspberry nanaimo bars. Bursting with chocolate, coconut, and crunchy nuts, these dessert bars combine dark chocolate and raspberry for a Canadian favorite—one to keep handy.

# Ingredients You’ll Need:

→ Chocolate Layer

01 - 1 cup chocolate chips
02 - 2 tablespoons unsalted butter

→ Raspberry Frosting Layer

03 - 1/2 cup unsalted butter, softened
04 - 4 cups powdered sugar
05 - 1/3 cup fresh raspberry puree

→ Base Layer

06 - 3/4 cup unsalted butter
07 - 1/3 cup granulated sugar
08 - 8 tablespoons unsweetened cocoa powder
09 - 2 eggs, lightly beaten
10 - 2 1/4 cups graham cracker crumbs
11 - 3/4 cup unsweetened shredded coconut
12 - 1/2 cup finely chopped toasted nuts (almonds, pecans, or walnuts)

# How to Make It:

01 - In a small saucepan over low heat, melt 3/4 cup butter, 1/3 cup sugar, and 8 tablespoons cocoa powder. Stir gently until smooth.
02 - Add the lightly beaten eggs to the saucepan, stirring constantly. Cook gently until the mixture thickens and reaches a soft scrambled texture.
03 - Remove from heat. Stir in graham cracker crumbs, shredded coconut, and chopped nuts until thoroughly combined.
04 - Press the mixture evenly into the base of a parchment-lined 9x9 inch baking pan.
05 - With an electric mixer, beat 1/2 cup softened butter and powdered sugar until smooth. Add raspberry puree and continue beating to achieve a very stiff, spreadable consistency. Adjust with more powdered sugar if needed.
06 - Make raspberry puree by simmering approximately 1 1/4 cups of fresh or frozen raspberries over low heat for about 10 minutes, stirring frequently until thickened. Press through a sieve to remove seeds and cool before using.
07 - Spread raspberry frosting evenly over the chilled base layer. Refrigerate for at least two hours to set.
08 - Gently melt chocolate chips and 2 tablespoons butter together over low heat or using a double boiler, stirring until just melted. Do not overheat.
09 - Spread melted chocolate evenly over the chilled raspberry layer. Refrigerate until chocolate is fully set.
10 - Cut into even squares or bars. Store in the refrigerator or freezer until ready to serve.

# Extra Suggestions:

01 - Use a double boiler to gently melt chocolate and prevent seizing. If frosting is too soft, add more powdered sugar to maintain structural integrity.

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