Super Easy Chocolate Raspberry Nanaimo Bars

I stumbled upon Nanaimo bars when I was looking for a no bake dessert recipe that would be great for summer nights. This Nanaimo bar recipe is my version and it uses raspberry fruit, raspberry chocolate, and freeze dried raspberries for a bright and extra fruity flavor. I also prefer my Nanaimo bars topped with just a chocolate icing. The texture is absolutely irresistible and its super easy to make! The hardened raspberry chocolate on top of the graham cracker cookie base is hard to get enough of.

Raspberry chocolate Nanaimo bars are the perfect dessert since it is prepared in about 20 minutes and requires no oven. The bars can be made and set to chill even the day before you need them. One of the best parts is that since this dessert is a no bake cookie dessert, they do not dry out as fast a baked goods. I hope you give this dessert recipe a try and add it to your rotation!

Notes and Tips for No-Bake Chocolate Raspberry Cookie Bars:

• Raspberry chocolate is my favorite flavor combination but feel free to choose any chocolate and fruit flavor you prefer! I have made this with mint chocolate also and its actually so delicious. If you find a great flavor, let me know if the comments below.

• Standard chocolate bar I use for this is 3.5 oz or 100 g. This covers an 8” baking dish when mixed with the melted butter. If want a thicker chocolate topping use 150g or about 5 oz of chocolate.

• Most grocery stores carry fruit filled chocolate in the candy or baking section. Ghirardelli is my favorite brand since their bars have the freeze dried raspberries inside!

• A room temperature egg is important for this recipe. When whisked into the butter mixture, if the egg is cold, it can re harden bits of butter before everything is combined.

Common Questions For Nanaimo Bars:

What Are Nanaimo Bars Made Of?

• Nanaimo bars are a Canadian dessert that traditionally contain a graham cookie and coconut base, are topped with a custard, and then are also topped with a ganache icing. My version of Nanaimo bars skips the custard portion of the this dessert mostly because I absolutely love the texture without the custard.

Why is It Called A Nanaimo Bar?

• This dessert originated in Nanaimo, Canada and has since taken on the name of the city. If you are located in the United States you may also see these super tasty desserts referred to as “London Fog Slice or Prayer Slice” .

Do I Have To Keep Nanaimo Bars in the Freezer?

• Once the Nanaimo bars are set, you can keep them in the refrigerator. You may find that keeping your dessert in the freezer may make them too hard to eat! The fridge keeps the base and chocolate topping firm without making it to hard to bite into. Whenever I make Nanaimo bars, they never last long, but this dessert should last in a sealed container in the fridge for at least a week.

How To Make Chocolate Raspberry Nanaimo Bars:

1. Prepare the Cookie Base

   1. Blend the graham cracker until flour-like, set aside

   2. Blend the almonds, set aside

   3. Over medium heat, add the shredded coconut and toast until deep golden, about 8-10 minutes.

   4. Add ingredients from steps 1-3 to a large bowl and stir together, set aside.

   5. After the dry ingredients are ready, prepare your baking dish. Once the chocolate curd and cookie base are combined, they will be pressed into the dish. Line an 8”x8” baking dish with parchment paper.

2. Prepare the Chocolate Curd

   1. Over medium heat: add the butter, sugar, and cocoa powder to a sauce pan.

   2. Stir frequently until the butter and sugar are melted.

   3. Add in the vanilla and salt.

   4. Remove from the heat for about 10 minutes.

   5. While stirring continuously, whisk in the egg until the curd forms, about 1 minute.

   6. Immediately pour over the cookie base and stir until combined (using your hands works well here!)

   7. Press the combined based into the baking dish.

   8. Place in the fridge to chill while you prepare the topping.

3. Prepare the Chocolate Topping

1. While the cookie base is chilling. Add the raspberry chocolate and butter to a small sauce pan.

2. Once melted add in the salt.

3. Remove the cookie base from the fridge and pour the chocolate mixture over. Spread the chocolate over the base until evenly spread.

4. Top with fresh raspberries and freeze for a minimum of 1 hour before serving.