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Door County Cherry Creme Nanaimo BarsDoor County Cherry Creme Nanaimo Bars

Door County Cherry Creme Nanaimo Bars


By: Julie B. Crete, IL - 2017 Recipe Contest Submission

"The Door County Cherry Creme Nanaimo Bar recipe is kind of a mash up of a famous cherry candy bar and the Canadian dessert, Nanaimo Bars. My family loved the result and the bars disappeared quickly!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground

Pudding:

  • 1/4 cup Door County Cherry Creme Coffee grounds
  • 3/4 cup heavy cream
Crust:
  • 1/4 cup sugar
  • 1/3 cup unsweetened coco powder
  • 1 large egg
  • 1/2 cup softened butter
  • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped salted peanuts
  • 1-1/4 cup finely ground graham cracker crumbs
Filling:
  • 2 tablespoons instant vanilla pudding mix
  • 1/4 cup softened butter
  • 2 cups powdered sugar
  • 1/2 cup chopped maraschino cherries (drained - reserve juice)
  • 1/2 cup chopped salted peanuts
Topping:
  • 1 cup semi-sweet chocolate chips

Instructions:

Pudding:

  1. In a small sauce pan, heat cream and coffee grounds over medium heat until cream comes to a simmer. Remove from heat. Let sit 10 minutes; strain completely. Discard coffee grounds. (See note below.)
Crust:
  1. In a medium size saucepan, off heat, whisk together sugar, coco powder and egg. Add softened butter to pan and cook, stirring constantly, over medium heat until chocolate is melted and mixture is thickened.
  2. Remove from heat, stir in 2 tablespoons of the steeped cream, vanilla bean paste, coconut, peanuts, and graham cracker crumbs.
  3. Press firmly into the bottom of an 8 x 8 inch pan lined with parchment paper (parchment paper should overlap sides of pan). Refrigerate.
Filling:
  1. In a small bowl, whisk together pudding mix and 2 tablespoons of the steeped cream.
  2. In a large bowl, cream together butter and powdered sugar with an electric mixer.
  3. Add pudding mixture and 1 tablespoon of the reserved cherry juice. Continue mixing until thoroughly incorporated.
  4. Fold in chopped cherries. Spread evenly over crust.
  5. Top with chopped peanuts; press lightly into filling. Cover and refrigerate.
Topping:
  1. Heat chocolate chips and remaining steeped cream (about 1/4 cup) in a microwave safe bowl for 1 minute on 50 percent power; stir.
  2. Continue heating in 20 second intervals until chocolate stirs smooth.
  3. Let cool 5-10 minutes. Spread evenly over filling layer. Cover and refrigerate until chocolate is set, 1-2 hours. Use parchment paper as handles to remove from pan, cut into 2-inch squares.
Makes 16 servings.
*Note: Strained, heated cream yields about 1/2 cup after straining.