Cherry Divinity Bars

30 mins
35 mins
15 mins + chilling


  • 250g butter
  • 100g brown sugar
  • 300g flour
  • 15g gelatine
  • 250ml water
  • 450g granulated sugar
  • 1/2 teaspoon Taylor & Colledge Almond Extract Paste
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 1/2 cup chopped nuts
  • 1/2 cup cut up maraschino/glace cherries
  • 1 tbs coconut


Step 1
Preheat oven to 175C. Grease and line a 25x36cm pan.
Step 2
Rub together butter, brown sugar and flour until crumbly. Press into prepared pan and bake until golden, 10-15 minutes. Allow to cool.
Step 3
Sprinkle gelatine over 125mL water in the bowl of an electric mixer, let it stand for at least 5 minutes.
Step 4
Mix sugar and 125mL water in a saucepan. Bring to boil, and boil for 2 minutes. Add hot sugar mixture slowly to gelatine mixture and beat for at least 10 minutes until stiff.
Step 5
Stir through Almond Extract Paste and Vanilla Bean Paste, nuts and maraschino cherries. Pour over cooled crust. Sprinkle with coconut and cut into squares when firm.