We’ll be featuring recipes from the 2013 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!
Cherry almond Nanaimo bars
Bottom layer ingredients:
- 1/2 cup (125ml) butter
- 1 egg, beaten
- 1/4 cup (50ml) granulated sugar
- 1 cup (250ml) desiccated coconut
- 1/3 cup (75ml) cocoa
- 1 3/4 cups (425ml) graham wafer crumbs
- 1 tsp. (5ml) vanilla
- 1/2 cup (125ml) chopped almonds
Filling ingredients:
- 1/4 cup (50ml) butter, softened
- 2 cups (500) sifted icing sugar
- 2 tbsp (25ml) cherry juice
- 1/3 cup (75ml) chopped maraschino cherries
- 1 tsp (5ml) almond extract
Top layer ingredients:
- 2 squares semi-sweet chocolate
- 1 tbsp(15ml) butter
Method:
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 wafer crumbs, and almonds. Pat firmly into a greased 9″ (2.5 L) square cake 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 first layer in pan. Chill until firm.
Top layer: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill.
Submitted by Ruth C.
Medicine Hat, AB