Cherry Almond Nanaimo Bars
Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.
YIELD
30 servingsPREP
20 minCOOK
20 minREADY
40 minIf you know Nanaimo bars, you already know they’re one of Canada’s greatest contributions to the dessert world.
This cherry almond version takes the classic and gives it a fruity twist that’s hard to resist.
The base is a chewy mix of cocoa, graham cracker crumbs, coconut, and chopped almonds, cooked with butter and egg until it holds together in a firm, fudgy layer.
The filling swaps the traditional custard cream for a cherry buttercream loaded with chopped maraschino cherries and a splash of cherry juice.
A drizzle of melted semi-sweet chocolate on top seals the deal.
Pro Tips
- Press the base firmly and evenly into the pan. A loose base crumbles when you cut the bars.
- Chill each layer until firm before adding the next. Patience here means clean, defined layers later.
- Use a sharp knife dipped in hot water for the cleanest cuts through the chocolate top.
- These keep beautifully in the fridge for up to a week and freeze well for up to three months.
Ingredients
Directions
BASE: Cook butter, sugar, cocoa, vanilla and egg in saucepan over low heat heat, stirring constantly until custard begins to thicken.
Remove from heat and stir in coconut, crumbs and almonds.
Pat firmly into a greased 9 pan inch square pan.
Chill for 1 hour.
FILLING: Cream butter, cherry juice and extract.
Gradually beat in icing sugar to a make a smooth spreading consistency.
Stir in cherries.
Spread over base and chill until firm.
TOP: Heat chocolate and butter, stirring until smoothly melted.
Drizzle chocolate over filling.
Chill. Cut into bars.
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