Zutaten für Cherry Almond Nanaimo Bars
- 1/2 cup (113g) margarine
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 large egg
- Desiccated Coconut
- 1 1/2 cups (150g) graham cracker crumbs
- 1/2 cup (60g) chopped almonds
- 1/4 cup (60ml) cherry juice
- 2 cups (240g) icing sugar
- Maraschino Cherry
- Semisweet Chocolate
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Zubereitung von Cherry Almond Nanaimo Bars
- **Base:**
- In a saucepan over low heat, melt 1/2 cup (113g) margarine, 1/2 cup (100g) granulated sugar, 1/4 cup (30g) unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1 large egg. Stir constantly until the mixture thickens.
- Remove from heat and stir in 1 cup (140g) shredded coconut, 1 1/2 cups (150g) graham cracker crumbs, and 1/2 cup (60g) chopped almonds.
- Press the mixture firmly into a greased 9x9-inch baking pan.
- Refrigerate for 1 hour.
- **Filling:**
- In a mixing bowl, cream together 1/2 cup (113g) unsalted butter, 1/4 cup (60ml) cherry juice, and 1 teaspoon vanilla extract.
- Gradually beat in 2 cups (240g) icing sugar until smooth and creamy.
- Stir in 1 cup (140g) chopped cherries.
- Spread the filling evenly over the chilled base.
- Refrigerate until firm (at least 30 minutes).
- **Topping:**
- Melt 1 cup (170g) semi-sweet chocolate chips and 2 tablespoons (30g) butter in a double boiler or microwave until smooth.
- Drizzle the melted chocolate over the filling.
- Refrigerate for at least 30 minutes to allow the chocolate to set.
- Cut into 30 bars using a sharp knife. Gently press down on the chocolate topping before slicing to prevent cracking.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
11g
Carbs
5g
