Cherry Nanaimo Bars Recipe

Canadian Dessert

More Canadian Dessert Recipes

Ingredients:

2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup toasted chopped pecans
2/3 cup butter
1/3 cup sifted unsweetened cocoa powder
1/4 cup granulated sugar
1 egg, beaten
CHERRY LAYER:
1/2 cup quartered maraschino cherries
2 cups icing sugar
1/4 cup butter, softened
2 tbsp. maraschino cherry liquid
Dash-almond extract
2 tsp. grated orange rind
CHOCOLATE TOPPING:
1/4 lb. semisweet chocolate
1 tbsp. butter
Maraschino cherries, chopped

Directions:

In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat together butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9-inch square cake pan; bake in 350 degree oven for 10 minutes. Let cool on rack.

CHERRY LAYER: Pat cherries dry. In bowl, blend half of the icing sugar with butter, mix in cherry liquid, almond extract, remaining icing sugar, orange rind and cherries. Spread over base.

CHOCOLATE TOPPING: Melt chocolate, stir in butter. Spread evenly over cherry layer; let cool. Cut into bars; garnish each with small piece of maraschino cherry. (Bars can be covered and refrigerated for up to 2 weeks or frozen for up to 2 months. Let bars soften slightly at toom temperature before slicing.

Makes about 4 dozen.

Joan Picard's recipe is the authentic "Nanaimo Bar", but this variation is good also, particularly at Christmas time.

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Submitted 6/13/05.
Source: Rose Murray's Comfortable Kitchen Cookbook
Submitted By: Jean Trenholm
JTrenholm@msn.com
Cherry Nanaimo Bars


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