To make these indulgent bars, you’ll need simple ingredients divided into three layers.

Ingredients

Base Layer

Ingredient	Quantity	Notes
Unsalted butter (melted)	½ cup	Can use salted, but reduce added salt
Granulated sugar	¼ cup	Balances the cocoa’s bitterness
Unsweetened cocoa powder	5 tbsp	Dutch-process works too
Large egg (beaten)	1	Helps bind the crust
Graham cracker crumbs	1 ¾ cups	Gluten-free if needed
Shredded coconut	1 cup	Sweetened or unsweetened
Chopped walnuts	½ cup	Optional, omit for nut-free

Raspberry Layer

Ingredient	Quantity	Notes
Seedless raspberry jam	½ cup	High-quality for best flavor
Powdered sugar	1 cup	Sift to avoid lumps
Softened butter	2 tbsp	Room temperature blends easier
Vanilla extract	1 tsp	Pure extract enhances flavor

Chocolate Top Layer

Ingredient	Quantity	Notes
Semi-sweet chocolate (chopped)	4 oz	Or chocolate chips
Butter	2 tbsp	Creates a smooth, shiny finish

Tools You’ll Need

8×8-inch baking pan
Parchment paper (for easy removal)

Mixing bowls
Whisk & spatula
Double boiler (or microwave for melting chocolate)

Raspberry Nanaimo Bars Recipe Ingredients

Step-by-Step Instructions for Perfect Raspberry Nanaimo Bars

Follow these simple steps for flawless results.

1. Prepare the Base Layer

In a medium bowl, whisk together melted butter, sugar, cocoa powder, and beaten egg until smooth.
Stir in graham cracker crumbs, shredded coconut, and chopped walnuts (if using).

Press the mixture firmly into a parchment-lined 8×8-inch pan.
Chill in the refrigerator for 15 minutes to set.

2. Make the Raspberry Layer

In a clean bowl, beat raspberry jam, powdered sugar, softened butter, and vanilla until smooth.

Spread evenly over the chilled base layer.
Return to the fridge for 30 minutes to firm up.

3. Add the Chocolate Topping

Melt chocolate and butter together (double boiler or microwave in 20-second bursts).

Pour over the raspberry layer, tilting the pan to spread evenly.
Chill for 1 hour, or until the chocolate is fully set.
Slice into squares with a hot knife for clean edges.

If you liked the ingredients of the Raspberry Nanaimo Bars Recipe, come in and try preparing the Classic Canadian Date Squares

Expert Tips for the Best Raspberry Nanaimo Bars

Want bakery-worthy results? Keep these tips in mind:

Use seedless jam – Prevents gritty texture.
Chill between layers – Ensures clean cuts.
Room-temperature butter – Blends smoother in the raspberry layer.
Hot knife trick – Dip a sharp knife in hot water, wipe dry, then slice for perfect bars.

Storage Tips:

Fridge: Keeps fresh for up to 5 days in an airtight container.
Freezer: Wrap tightly and freeze for up to 1 month.

Frequently Asked Questions (FAQ)

Can I use fresh raspberries instead of jam?

Yes, but cook them down with a little sugar first to reduce excess moisture.

Are these gluten-free?

They can be! Just use gluten-free graham crackers.

Can I substitute the walnuts?

Absolutely—try pecans, almonds, or omit nuts entirely.

Why did my raspberry layer turn runny?

This happens if the jam has too much liquid. Opt for thicker, high-quality jam.

There you have it—the perfect Raspberry Nanaimo Bars recipe, blending tradition with a fruity twist. Whether you’re serving them at a party, gifting them to a friend, or just treating yourself, these bars are guaranteed to impress.