Nanaimo Bars with Cherries

BC's famous Nanaimo Bars with a fruity twist.

2 cups graham cracker crumbs
1 cup flaked coconut
½ cup pecans, toasted chopped
⅔ cup butter
⅓ cup unsweetened cocoa powder, sifted
¼ cup raw sugar
1 egg, beaten

Cherry Layer:
½ cup maraschino cherries, quartered
2 cups confectioners' sugar
¼ cup butter, softened
2 Tbsp. maraschino cherry liquid
1 dash pure almond extract
2 tsp. orange rind, freshly grated

Chocolate Topping:
¼ lb. semi-sweet chocolate
1 Tbsp. butter
maraschino cherries, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9” square cake pan.

In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat together butter, cocoa and sugar until butter melts.

Remove from heat, whisk in egg. Blend into crumb mixture.

Press into cake pan.

Bake for 10 minutes. Let cool on rack.

Cherry Layer:  
Pat cherries dry. In bowl, blend half of the confectioner’s sugar with butter, mix in cherry liquid, almond extract, remaining confectioner’s sugar, orange rind and cherries. Spread over base.

Chocolate Topping:  
Melt chocolate, stir in butter. Spread evenly over cherry layer, let cool. Cut into bars, garnish each with small piece of maraschino cherry. (Bars can be covered and refrigerated for up to 2 weeks or frozen for up to 2 months.

Let bars soften slightly at room temperature before slicing.

Makes about 4 dozen.