Cherry Almond Nanaimo Bars

Name: Cherry Almond Nanaimo Bars
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 30 serving(s)
Ingredients: 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; 1/2 cup butter, softened; 2 tablespoons cherry juice; 1 tablespoon almond extract; 2 cups icing sugar, sifted; 1/3 cup chopped maraschino cherry; 1/2 semi-sweet chocolate baking square; 1 tablespoon butter

Submitted by laursy

"Very rich bars - do not remain on a plate long. My son begs me to make these all the time but I usually save them for a special treat at Christmas."

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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

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

Don Steele
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.

Lifeswruff
These are excellent! I made them to add to my Christmas tray. I used short unsweetened coconut and it was perfect. I used 1/2 box (3 squares chocolate, melted in the microwave). Wonderful taste and a recipe I will keep close at hand. Thank-you!

Dotty2

RECIPE SUBMITTED BY

laursy

I have been a recipe collector for years and years now and have thousands of tried and true favorites. I also have thousands I have never even tried and more that I would never try. I am even compiling my own cookbooks for some later date. I used to own my own restaurant and between my Mom and I did all the baking for it. I am now the owner of a very busy motel and have a breakfast room with all homemade muffins and breads. I am interested in anything unusual that I might serve to my customers. My favorite recipe book definately is "The American Woman's Cookbook" published in 1938 for the first time. It has the best recipes I have ever found - until I got a computer.

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