Cherry Almond Nanaimo Bars
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
30
ingredients
-
Bottom Layer
- 1⁄2 cup butter
- 1⁄4 cup sugar
- 1⁄3 cup cocoa
- 1 teaspoon vanilla
- 1 egg, beaten
- 1 cup coconut
- 1 3⁄4 cups graham cracker crumbs
- 1⁄2 cup chopped almonds
-
Filling
- 1⁄2 cup butter, softened
- 2 tablespoons cherry juice
- 1 tablespoon almond extract
- 2 cups icing sugar, sifted
- 1⁄3 cup chopped maraschino cherry
-
Top Layer
- 1⁄2 semi-sweet chocolate baking square
- 1 tablespoon butter
directions
- Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour.
- Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm.
- Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.
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Reviews
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Laursy,Sorry ,at this time I cannot offer any stars,as am undecided.<br/>my base was pressed in non-stick pan,and chilled allright.The filling was added ,and top layer added.When I went to cut these ,from the fridge the base was all crunbly.<br/>I did use Becel a non-hydrogenated marg,as Doctor prescribes (Canada).I use this all the time as a sub for butter.Have you had any experience as this"..Thanks Don Steele
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I first found a recipe like this about 15 years ago in Canadian Living Magazine...and I lost it. Two years ago I found this version and it has become a family favourite. Last year I attempted to drizzle the chocolate on top and found when it hardened it made cutting the squares difficult. This year I combined chocolate chips and whipping cream, melted together and then spread over the cherry layer with a spatula for a complete layer of chocolate. Much easier to cut and reminds me of other naniamo recipes. Thanks for posting it will be forever part of my Christmas baking.
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