Maraschino Cherry Nanaimo Bars

Introduction

Indulge in the delightful combination of chocolate, cherries, and a creamy middle layer with these Maraschino Cherry Nanaimo Bars. This layered no-bake dessert is as visually stunning as it is delicious, featuring a crunchy base, a vibrant cherry-infused center, and a rich chocolate topping. Perfect for special occasions or as a sweet treat to enjoy at home, these bars offer a burst of flavors and textures in every bite.

Detailed Ingredients

Bottom Layer:

• Unsalted Butter: ½ cup
• Granulated Sugar: ¼ cup
• Cocoa Powder: 6 tbsp
• Large Egg: 1, beaten
• Graham Cracker Crumbs: 1 ¼ cups
• Finely Chopped Almonds: ½ cup
• Unsweetened Coconut Flakes: 1 cup

Middle Layer:

• Maraschino Cherries: ½–1 cup, drained and finely chopped
• Maraschino Cherry Syrup: 3 tbsp
• Butter: ½ cup
• Cook-and-Serve Vanilla Pudding Powder: 3 tbsp (not instant)
• Powdered Sugar: 3+ cups
• Food Coloring: Red or pink, optional

Top Layer:

• Semi-Sweet Baking Chocolate: 6 oz
• Butter: 3 tbsp

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 16 servings

Detailed Directions and Instructions

Prepare the Bottom Layer

1. Melt the butter in a small saucepan over low heat. Stir in sugar and cocoa powder until well combined.
2. Gradually add the beaten egg, stirring constantly until the mixture thickens.
3. In a large bowl, combine the cocoa mixture with graham cracker crumbs, chopped almonds, and coconut flakes. Mix well.
4. Press the mixture firmly into an ungreased 8×8-inch pan to form the base.

Make the Middle Layer

1. Drain the maraschino cherries thoroughly, then finely chop them. Reserve 3 tbsp of cherry syrup.
2. In a bowl, cream the butter until smooth. Mix in the cherry syrup and pudding powder until fully incorporated.
3. Stir in the chopped cherries, then gradually add powdered sugar until the mixture is thick and spreadable. Add food coloring if a vibrant pink hue is desired.
4. Spread this mixture evenly over the chilled bottom layer.

Top with Chocolate

1. Melt the butter and semi-sweet chocolate together over low heat, stirring until smooth. Allow to cool slightly.
2. Pour the chocolate mixture over the cherry layer and spread evenly.

Chill and Slice

1. Refrigerate the assembled bars until fully set, about 1 hour.
2. Once set, cut into squares or rectangles and serve.

Notes

Cherry Variations
Using high-quality maraschino cherries ensures the best flavor. Feel free to adjust the quantity of cherries based on your sweetness preference.

Layer Tips
Press the bottom layer firmly into the pan to ensure a stable base. For the middle layer, a thicker consistency helps it stay intact when slicing.

Chocolate Coating
Let the chocolate cool slightly before pouring to prevent it from melting the middle layer. Using an offset spatula ensures even coverage.

Chilling is Key
Allowing adequate chilling time is crucial for clean slices and distinct layers. For best results, refrigerate overnight.

The Art of Maraschino Cherry Nanaimo Bars

These bars are more than a dessert; they’re a statement of indulgence. The vibrant cherry layer contrasts beautifully with the dark chocolate topping, creating a treat that’s as appealing to the eyes as it is to the taste buds. Their no-bake simplicity makes them an accessible yet impressive addition to any dessert table.

Perfecting Your Layers

Smooth Transitions
Use a spatula to ensure even spreading of each layer. For the middle layer, starting from the center and working outward helps avoid unevenness.

Chopping Tips
Finely chopping the almonds and cherries ensures they blend seamlessly into their respective layers, enhancing the texture and flavor balance.

Storing Your Bars

Store leftover bars in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe container. Thaw in the fridge before serving.

Make It Your Own

Feel free to customize these bars by substituting the almonds with pecans or walnuts, or by adding a hint of orange zest to the middle layer for a citrusy twist. The recipe is versatile enough to adapt to your favorite flavors!

Tips

• Ensure the cherry layer is thick and spreadable before assembling.
• Use high-quality chocolate for a glossy and flavorful top layer.
• Chill thoroughly between each layer for clean slicing.

FAQ

Can I make this recipe nut-free?
Yes, substitute the almonds with additional graham cracker crumbs or sunflower seeds for a nut-free alternative.

How can I prevent the chocolate from cracking when slicing?
Let the bars sit at room temperature for a few minutes before cutting, and use a sharp knife dipped in hot water.

Can I use a different type of pudding powder?
Vanilla pudding powder works best, but white chocolate pudding can be an interesting twist.

Can I double the recipe?
Absolutely! Use a 9×13-inch pan and double all ingredients for a larger batch.

Enhancing the Cherry Flavor

To elevate the cherry flavor in your Nanaimo bars, consider using fresh maraschino cherry syrup for a more intense taste. If you want an extra burst of cherry, you can soak the chopped cherries in a bit of the syrup or even add a splash of cherry liqueur to intensify the flavor. This not only enhances the flavor profile but also brings a touch of elegance to the dessert. Keep in mind that the syrup itself also contributes to the sweetness and color of the middle layer, making it both a flavorful and visual enhancement.

Additionally, if you prefer a more tart flavor to balance the sweetness, you could incorporate a dash of lemon juice into the syrup before mixing it with the butter and powdered sugar in the middle layer. This can provide a refreshing contrast to the richness of the other layers.

Perfecting the Chocolate Topping

The top chocolate layer is crucial to completing the look and taste of these Nanaimo bars. To achieve a smooth, glossy finish, melt the semi-sweet baking chocolate with butter gently over low heat or in a microwave in short bursts, stirring frequently. If you want a bit more shine, consider adding a teaspoon of vegetable oil to the melted chocolate. This helps the chocolate spread evenly across the middle layer, ensuring a smooth and glossy texture.

Once the chocolate mixture has cooled slightly, pour it over the chilled middle layer. Let the chocolate set in the fridge until firm. For a clean-cut appearance, score the top layer lightly with a sharp knife before chilling, ensuring that it won’t crack when you cut into the bars. This small tip will give you perfectly sliced bars with neat edges.

Storage and Shelf Life

Proper storage is key to keeping your Maraschino Cherry Nanaimo Bars fresh for as long as possible. These bars are best kept in an airtight container to prevent them from absorbing any unwanted odors from the fridge. They will remain fresh for up to 5 days in the refrigerator, making them perfect for preparing in advance for parties or gatherings. If you want to store them for a longer period, you can freeze the bars for up to one month. Just make sure to wrap them tightly in plastic wrap and foil to avoid freezer burn.

When you’re ready to enjoy frozen bars, allow them to thaw in the refrigerator for several hours before serving. This ensures they maintain their creamy texture and freshness. Don’t leave them at room temperature for too long, as the chocolate topping may begin to soften.

Creative Variations to Try

While the Maraschino Cherry Nanaimo Bars recipe is delicious as is, there are several fun variations to experiment with. For a richer, more indulgent flavor, try using dark chocolate instead of semi-sweet chocolate for the topping. This will give the bars a more intense chocolate flavor, complementing the cherry filling beautifully. If you want to add an extra layer of flavor, consider adding a hint of almond extract to the middle layer for a nutty twist.

If you’re not a fan of maraschino cherries, you can easily swap them out for another fruit like raspberries or strawberries, or even dried cherries for a chewier texture. For a nut-free version, replace the almonds with crushed pretzels or oatmeal for a fun, crunchy twist. These variations can help tailor the bars to different tastes and dietary preferences, making them a versatile dessert for any occasion.

Conclusion

Maraschino Cherry Nanaimo Bars are a delightful way to celebrate the joy of layered desserts. With their rich flavors, vibrant appearance, and no-bake convenience, they’re perfect for any occasion. Whether you’re serving these at a festive gathering or enjoying them as a sweet pick-me-up, they’re sure to impress.

Maraschino Cherry Nanaimo Bars

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• Author: Emma Leveque
• Prep Time: 25min
• Cook Time: 10min
• Total Time: 35 minutes
• Yield: 16 bars
• Category: dessert

Ingredients

Bottom Layer:

½ cup unsalted butter

¼ cup granulated sugar

6 tbsp cocoa powder

1 large egg, beaten

1 ¼ cups graham cracker crumbs

½ cup finely chopped almonds

1 cup unsweetened coconut flakes

Middle Layer:

½–1 cup maraschino cherries, drained and finely chopped

3 tbsp maraschino cherry syrup

½ cup butter

3 tbsp cook-and-serve vanilla pudding powder (not instant)

3+ cups powdered sugar

Red or pink food coloring (optional)

Top Layer:

6 oz semi-sweet baking chocolate

3 tbsp butter

Instructions

Prepare the Bottom Layer:

Melt butter in a small saucepan over low heat. Stir in sugar and cocoa powder until well combined.

Add the beaten egg, stirring constantly until thickened.

Combine this mixture with graham cracker crumbs, almonds, and coconut in a large bowl. Mix well, then press firmly into an ungreased 8×8-inch pan.

Make the Middle Layer:

Drain and finely chop the cherries, reserving 3 tbsp of the syrup.

Cream the butter, then mix in the cherry syrup and pudding powder until smooth. Stir in the chopped cherries.

Gradually add powdered sugar until the mixture is very thick. Add food coloring for a vibrant pink shade, if desired. Spread evenly over the bottom layer.

Top with Chocolate:

Melt butter and chocolate together over low heat. Let cool slightly, then pour over the middle layer.

Chill in the fridge until fully set.

Slice and Enjoy.

Notes

• Cherries: Pat dry to prevent excess moisture in the middle layer.
• Chocolate: Use 55–70% cocoa for a balanced sweetness; score before it sets to avoid cracking.
• Pudding Powder: Specify that it should be cook-and-serve, not instant.
• Layer Prep: Prepare the middle layer while the base chills to save time.
• Nut-Free Option: Substitute almonds with crushed pretzels or oat flour.
• Flavor Tip: Add almond or vanilla extract for enhanced flavor.
• Presentation: Serve chilled and garnish with a drizzle of white chocolate or extra cherry bits.