Raspberry Nanaimo Bars | Recipes

Raspberry Nanaimo Bars

(88) Ratings:
Prep Time:
Baking Time:
Makes:30 1” (2.5 cm) bars
Freezing:excellent

Who wouldn’t love to try these classic chocolate and coconut bars made with a sweet raspberry twist? Make extras, because there won’t be any left over!

Ingredients

Base

1/2 cup 125 mL butter
1/4 cup 50 mL granulated sugar
1/3 cup 75 mL cocoa powder
1 egg, beaten
1 1/4 cups 300 mL graham wafer crumbs
1/2 cup 125 mL Robin Hood® Oats
1/2 cup 125 mL shredded coconut
1/2 cup 125 mL chopped pecans

Filling

1/4 cup 50 mL butter, softened
1/4 cup 50 mL Smucker’s® Pure Seedless Raspberry Jam
2 cups 500 mL icing sugar, sifted

Glaze

1/4 cup 50 mL semi-sweet chocolate
2 tbsp 30 mL butter

Directions

  1. Grease a 9” (23 cm) square cake pan and line with parchment paper overlapping two sides for easy removal.
  2. Base: Cook butter, sugar, cocoa and egg in medium saucepan over low heat, stirring constantly, until mixture starts to thicken. Remove from heat.
  3. Stir in remaining ingredients. Mix well. Press firmly in prepared pan. Chill 30 minutes.
  4. Filling: Beat butter and jam together in a large bowl using an electric mixer on medium speed until blended. Gradually add icing sugar beating until smooth. Spread on base. Chill 1 hour or until firm.
  5. Glaze: Heat chocolate and butter together in small saucepan stirring until smoothly melted. Spread over filling. Chill until set, about 30 minutes. Cut into 1” (2.5 cm) bars.

Tips

  • Replace Smucker’s Seedless Raspberry Jam with Smucker’s Seedless Strawberry Jam.

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