For many other holiday cookie ideas, check out
 |
| Raspberry Nanaimo Bars |
One of the most popular cookie recipes during last holiday season, and a delicious contribution to my obsession with this particular flavor combination, was our new chocolate orange version of the Canadian favorite cookie treat, the Nanaimo Bar. 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 but today we decided some fresh raspberry would go very well with the chocolate in these no-bake treats. Hope you like them!
Base Layer
Melt together over low heat
- 1/2 cup butter
- 1/4 cup sugar
- 5 tbsp cocoa
Add
- one beaten egg
continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture. Add
- 1 3/4 cups graham cracker crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup finely chopped walnuts
Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.
Raspberry Frosting Filling
With an electric mixer, beat together until smooth
- 1/2 cup butter
- 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)
- 1/4 cup fresh raspberry puree
To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.
This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberry. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
Chocolate Topping
- 1 cup chocolate chips
- 2 tbsp butter
Melt together over low heat, just until the chocolate is melted, don't over heat it.A double boiler is almost always the best way to melt chocolate.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. These freeze very well.
For many other holiday cookie ideas, check out
|
| Raspberry Nanaimo Bars |
One of the most popular cookie recipes during last holiday season, and a delicious contribution to my obsession with this particular flavor combination, was our new chocolate orange version of the Canadian favorite cookie treat, the Nanaimo Bar. 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 but today we decided some fresh raspberry would go very well with the chocolate in these no-bake treats. Hope you like them!
Base Layer
Melt together over low heat
- 1/2 cup butter
- 1/4 cup sugar
- 5 tbsp cocoa
Add
- one beaten egg
continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture. Add
- 1 3/4 cups graham cracker crumbs
- 3/4 cup fine or medium unsweetened coconut
- 1/2 cup finely chopped walnuts
Mix together until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan.
Raspberry Frosting Filling
With an electric mixer, beat together until smooth
- 1/2 cup butter
- 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)
- 1/4 cup fresh raspberry puree
To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.
This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberry. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
Chocolate Topping
- 1 cup chocolate chips
- 2 tbsp butter
Melt together over low heat, just until the chocolate is melted, don't over heat it.A double boiler is almost always the best way to melt chocolate.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets. Cut into squares or bars. These freeze very well.
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