Cherry Divinity Bars

This delicious recipe was given to us by one of our Milwaukee customers.

Yield: 10x14 in. pan

Featured Ingredients

Among the baking extracts, almond extract is second only to vanilla in popularity. This almond flavoring is strong, intensely sweet... Size Options
$12.99 Bottle, 4.5 fluid oz
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Cherry Divinity Bars Recipe

  • 1cup butter or margarine
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 envelopes Knox Gelatine
  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts
  • 1/2 cup cut up Maraschino cherries
  • as needed coconut
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Preparation Instructions

Blend butter, brown sugar and flour with fork until crumbly. Press into a well buttered pan (10x14 inches). Bake for 10 minutes at 350 degrees. Sprinkle Knox gelatine over half cup water in a large bowl and let stand. Mix sugar and half cup water in sauce pan. Bring to boil. Boil for 2 minutes. Add hot sugar mixture slowly to gelatine mixture and beat for at least 10 minutes until stiff. Add extracts, nuts and maraschino cherries. Mix and pour over cooled crust. Sprinkle with coconut and cut into squares when firm.

Yield: 10x14 in. pan
Recipe Equipment

10x14 inch pan


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1 Comment

Barbra Krystyna M

In Australia our Gelatine comes in either leaf (never use) or in a container called "edible gelatine" 100g net My question how much gelatine is inside an envelope of gelatine? PLEASE Years ago (35yrs) I used to make a recipe with a marshmallow topping similar to the way your is cooked on the stove it called for a dessertspoon I suppose about 2tspns Anyway I do tend to warble on Please can you help with the equivalent amount of gelatine Thanking Barbra Krystyna MIchnowski