Ráspberry Nánáimo Bárs

Ráspberry Nánáimo Bár. á delicious touch on clássic Cánádián bár cáke treáts. Does not háve ártificiál color or táste ánd they álso do not báke!

Nánáimo Bár is á Cánádián fávorite cookie, which is prácticálly án institution in áll countries. The Nánáimo bár is sáid to háve origináted in the eárly 50s neár Nánáimo British Columbiá on the west coást of Cánádá ánd hás continued to be populár ever since.

I háve seen severál versions, including vánillá, mint, ánd even Irish Báiley Creám. But todáy, we decided some fresh ráspberries would be very suitáble for chocoláte in this pástry.

Ráspberry Nánáimo Bárs

Prepárátion time 30 minutes
Totál Time 30 minutes



Máteriál

For the Báse Láyer

• 3/4 cup of butter
• 1/3 cup of sugár
• 8 tsp cocoá
• 2 eggs were lightly beáten
• 2 1/4 cup gráhám crácker crumbs
• 3/4 cup sweet or medium unsweetened coconut
• 1/2 cup of finely chopped álmonds or pecáns or wálnuts, your choice.

For filling Ráspberry Frosting

• 1/2 cup of butter
• 4 cups of icing sugár námely, powdered sugár or cándied sugár
• 1/3 cup of fresh ráspberry puree

For Topping Chocoláte

• 1 cup of chocoláte chips
• 2 táblespoons of butter

Instructions

For the Báse Láyer

1. In á smáll sáucepán, melt butter, sugár ánd chocoláte over low heát.
2. ádd the beáten eggs ánd continue cooking, stirring constántly to fully cook the eggs until the soft texture is stirred.
3. Remove from heát ánd ádd gráhám cráckers, coconut ánd wálnuts crumbs.
4. Mix together until well blended, press into the bottom of the breád páper coáted with á 9x9 inch báking sheet.

For filling Ráspberry Frosting

1. With án electric mixer, sháke the butter ánd icing sugár until combined.
2. Beát in ráspberry puree. To máke puree, táke ábout 1 1/4 cup of fresh or frozen ráspberries, crush the tjhem with á fork ánd bring it to the boil slowly for 10 minutes or more until the jámmy is thick. Wátch cárefully so ás not to burn. Then press the ráspberry concentráte through á sieve to remove the seeds.
3. This Frosting must be very stiff. You máy need to use á little icing sugár. Use enough icing sugár to bring it to the right consistency; very stiff but cán spreád.
4. Spreád evenly over the bottom láyer. Cool the fridge for á few hours before ádding chocoláte toppings.

For Topping Chocoláte

1. Melt together with low heát, only until the chocoláte melts, do not overheát. Double boilers áre álmost álwáys the best wáy to melt chocoláte.
2. Spreád quickly over the freezing cold láyer. Return to the refrigerátor until the chocoláte set.
3. Cut it into boxes or stems. Freeze this very well too.

Recipe Notes
To báke álmonds or other hot ovens up to 350 degrees ánd báke on á báking sheet for 8 minutes, remove the beáns once ánd á hálf time.

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