Nanaimo Bars Recipe With Raspberry Glacé Top

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Nanaimo Bars Recipe With Raspberry Glace Top 1761951315.118594
Nanaimo Bars Recipe With Raspberry Glacé Top 6

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Nanaimo Bars Recipe With Raspberry Glace Top 1761951315.118594

nanaimo bars recipe with Raspberry Glacé Top

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  • Author: Brooke Ellis
  • Total Time: 150 minutes
  • Yield: 18 bars 1x
  • Diet: General (options for Gluten-Free, Dairy-Free)
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Description

This no-bake Nanaimo bars recipe features classic rich layers crowned with a vibrant, tangy raspberry glacé. It’s an easy, family-friendly dessert perfect for any occasion without needing an oven.

Ingredients

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  • 2 cups chocolate cookie crumbs (e.g., graham cracker or digestive biscuits)
  • 0.5 cup unsalted butter
  • 0.25 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 large egg, lightly beaten
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream (or whole milk)
  • 2 tbsp vanilla custard powder (e.g., Bird’s)
  • 1 cup fresh or frozen raspberries
  • 0.5 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch, mixed with 1 tbsp cold water to form a slurry

Instructions

  1. Melt Base Ingredients: Combine 0.5 cup butter, 0.25 cup granulated sugar, and 0.25 cup cocoa in a medium saucepan over low heat. Stir constantly until melted and smooth (about 3-5 minutes).
  2. Cook Egg Mixture: Quickly stir in the lightly beaten egg, continuing to cook for 1-2 minutes until slightly thickened and steaming gently. Remove from heat immediately.
  3. Combine with Crumbs: Stir in the chocolate cookie crumbs until thoroughly combined.
  4. Press and Chill Base: Press the mixture firmly and evenly into the bottom of a greased 9×13 inch baking pan. Chill in the fridge for at least 30 minutes until the base is firm.
  5. Beat Custard Base: In a large bowl, beat the softened 0.5 cup unsalted butter with 2 cups powdered sugar using an electric mixer until light and fluffy (about 3 minutes).
  6. Mix Custard Filling: Add the heavy cream and vanilla custard powder. Beat again until the filling is smooth, creamy, and spreadable.
  7. Spread Custard: Spread this smooth custard filling evenly over the chilled no-bake base in the pan. Return the pan to the fridge.
  8. Simmer Glace Ingredients: In a small saucepan, combine raspberries, 0.5 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, gently mashing the berries (about 5 minutes).
  9. Thicken Glace: Stir in the cornstarch slurry. Cook, stirring constantly, for 2-3 minutes until the mixture thickens visibly and coats the back of a spoon.
  10. Strain and Cool Glace: For a smooth finish, strain the raspberry glacé through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the juice. Discard the seeds. Let cool slightly (about 10-15 minutes).
  11. Apply Glace Top: Carefully pour the cooled raspberry glacé over the custard layer, spreading gently to cover the surface.
  12. Final Chill: Chill the entire pan in the refrigerator for at least 1-2 hours until completely firm.
  13. Cut and Serve: Allow chilled bars to sit at room temperature for 5-10 minutes before cutting. Use a sharp, warm knife for clean cuts, wiping between slices.

Notes

For better-for-you upgrades, consider organic ingredients, lower-sugar cookie crumbs, and fresh seasonal raspberries. For dietary swaps, use gluten-free cookie crumbs, plant-based butter and cream for dairy-free options, or sugar-free powdered sugar/glacé options like erythritol or stevia for a lighter treat. Equipment needed includes a 9×13 inch baking pan, a small saucepan, and an electric mixer (optional).

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake, Chilling
  • Cuisine: Canadian

Nutrition

  • Serving Size: 1 bar
  • Calories: 350 calories
  • Sugar: 30 g
  • Sodium: 120 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 60 mg

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