Cherry Nanaimo Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 23, 2014
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 layer of chocolate on top - Fabulous! The whole family loved them!
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Reviewed: Dec. 23, 2013
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 Christmas colour combination by using green cherries and red dye in the middle layer, sadly it turned beige but I'm sure the taste will be just fine. I used coconut oil instead of butter in the top layer and it melts and spreads really well.
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Reviewed: Dec. 18, 2013
Very easy to make. I used almonds in mind and they are delicious. Very sweet!
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Reviewed: Nov. 28, 2013
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 they are! A very good recipe! I recommend trying it!
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: Nelson, British Columbia, Canada

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Reviewed: Nov. 18, 2013
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 traditional Nanaimo Bar taste. I used almonds in the base layer, I also find that goes nicely with the cherry flavor! This is a very sweet dessert, the maraschino cherry juice makes it a little sweeter than a traditional Nanaimo bar. So if you are not a big sweet tooth person, use just milk or cream in replacement of juice and puree the cherries so you still get a pink filling. This is a very festive and attractive dessert, perfect for a Christmas cookie platter!
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Cooking Level: Expert



 
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