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home > recipes > candy / snacks > cherry almond nanaimo bars
BASE 1/2 cup Butter 1/4 cup Sugar 1/3 cup Cocoa 1 teaspoon Vanilla 1 Egg -- beaten 1 cup Coconut -- desiccated 1 3/4 cups Graham wafer crumbs 1/2 cup Almonds -- chopped FILLING 1/4 cup Butter -- softened 1 tablespoon Cherry juice 2 cups Icing sugar 1/3 cup Maraschino cherries -- chopped TOP 2 ounces Semisweet chocolate 1 tablespoon Butter BASE: Cook butter, sugar, cocoa, vanilla & 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. YIELD: 30 BARS

Cherry Almond Nanaimo Bars


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list all recipes for CANDY-SNACKS (223)
list all recipes by AMANDA (175)


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keyword: cherry
keyword: almond
keyword: nanaimo
recipes for candy-snacks
recipes by amanda
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(posted November 10, 2004)

BASE
1/2 cup
Butter
1/4 cup
Sugar
1/3 cup Cocoa
1 teaspoon
Vanilla
1
Egg -- beaten
1 cup
Coconut -- desiccated
1 3/4 cups Graham wafer crumbs
1/2 cup Almonds -- chopped

FILLING
1/4 cup
Butter -- softened
1 tablespoon
Cherry juice
2 cups
Icing sugar
1/3 cup Maraschino cherries -- chopped

TOP
2 ounces Semisweet
chocolate
1 tablespoon
Butter

BASE: Cook
butter, sugar, cocoa, vanilla & 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.
YIELD: 30 BARS


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