Raspberry Nanaimo Bars
A tart twist on the original for Valentine's Day!
Ingredients
- For the Crust Layer:
- 3/4 cup Butter
- 1/3 cup Sugar
- 8 tbsp Cocoa powder
- 2 Eggs, slightly beaten
- 2 1/4 cups Graham Cracker crumbs
- 3/4 cup Shredded, Unsweetened Coconut
- 1/2 cup Finely chopped, toasted Walnuts You can substitute your favorite: pecans or almonds would work too.
- For the Raspberry Filling:
- 1/2 cup Butter
- 3 cups Powdered Sugar
- 1/3 cup Raspberry Preserves
- For the Chocolate Ganache:
- 2 cups Dark Chocolate Chips
- 4 tbsp Butter
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 9x13 inch baking pan.
- For the Raspberry Filling:
- With an electric mixer, beat together the butter and powdered sugar until combined.
- Beat in the raspberry preserves.
- Spread evenly over the base layer. Chill in the fridge for a couple of hours before adding the chocolate ganache.
- For the Chocolate Ganache:
- Melt butter and chocolate together over low heat, just until the chocolate is melted, being careful not to over-heat it. Alternatively, you can melt them in the microwave 30 seconds at a time, stirring in between intervals.
- Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
- Cut into bars and enjoy!