Ingredients1 h 20 m servings 118 cals
- Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat.
- Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan.
- Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth.
- Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.
Per Serving: 118 calories; 6.8 g fat; 14.3 g carbohydrates; 1 g protein; 16 mg cholesterol; 57 mg sodium. Full nutrition
ReviewsRead all reviews 11
As a former Nanaimo resident, I am very picky about keeping it authentic. But when I saw this Cherry Nanaimo bar, I had to try it as I love cherries. It is delicious, and it still retains that t...
Delicious! I used almonds instead of walnuts and a mixture of graham cracker crumbs and chocolate cookie crumbs because that what I had on hand; I also doubled the topping as I like a thicker la...
Made this for a family gathering and it was a big hit - I made one error and did not finely chop the nuts for the bottom layer, but it was fine. I had a hard time getting a nice, even layer of ...
these are sure to be a hit on Christmas. we have nut allergies in the family so we can't buy the store made version. I skipped the walnuts and I used artificial almond extract. I tried to make a...
We made these in high school back in the 80's and I still use the recipe to this day! Its a family tradition now for my family. Lots of people never heard of this and are surprised at how yummy ...
Tastes like a softer, fresher version of the store bar Cherry Blossom candies. I used coconut oil instead of butter without issue, might add a pinch of salt next time to compensate. A new fav of...
So good! Very easy to put together, and very tasty. Mine were a bit thin as well, but it didn't really matter. I will definitely make these again. What a great idea!
When I made these Nanaimo Bars, they turned out thin but not too thin, and very sweet. Sweetness is not a problem for me.....