Chocolate Cherry Cordial Bars Food

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• In Small Bowl, combine flour, baking powder and salt. Set aside.
• In mixer, cream butter and sugar together. Add eggs and beat for a minute or two until light and fluffy.
• Add vanilla and cherry bourbon. Then slowly add the flour mixture. Beat for 1 minute or until well combined.
• Stir in the chocolate chips by hand.
• Spray a 9x13 inch glass pan with pam. Pour batter into the pan and spread evenly. Move onto the second layer.
• In Small Bowl, combine flour, baking powder and salt. Set aside.
• In a small bowl, combine the cocoa powder and boiling water. Mix together so that all the cocoa powder is absorbed. Set aside.
• In mixer, cream butter and sugar together. Add egg yolks and beat for a minute or two until light and fluffy.
• Add the cocoa/water mixture, vanilla and bourbon. Mix on low and scrape the bowl several times until it is combined. Add the flour and beat on medium for 1-2 minutes, scraping the sides several times to make sure it's well combined.
• In a separate mixing bowl, with the whip attachment, beat the egg whites on high until frothy. Add the 1 Tablespoon of sugar and continue beating until stiff peaks form.
• Fold the egg whites into the chocolate batter. Be sure not to mix, just fold.
• Pour over the chocolate chip mixture and spread evenly.
• Bake at 350 for about 30 minutes, or until batter is cooked. The top may be cracked, that's ok.
• Remove from oven and cool. Cut up into squares and serve.

CHOCOLATE CHERRY BARS

Steps:

• Heat oven to 350°.
• Grease and flour 13x9-inch pan.
• In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
• Spread in greased and floured pan.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• In small saucepan, combine sugar, milk and margarine.
• Bring to a boil; boil 1 minute, stirring constantly.
• Remove from heat; stir in chocolate chips until smooth.
• Pour and spread over warm bars.
• Cool completely and cut into bars.

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• Preheat oven to 350°.
• Grease a 10 x 15 pan.
• Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
• Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
• Stir in pie filling and chocolate chips.
• Spread in pan.
• Bake for 25 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
• Cut into 2 1/2 x 2 inch bars.

CHERRY CORDIAL CHOCOLATE CHIP BARS BY RR

Steps:

• 1. Preheat oven to 350. Grease a 15 1/2 x 10 1/2 x 1 with butter flavored crisco. Combine butter flavor crisco, eggs, sugar, brown sugar, vanilla and almond extract in a large bowl. Beat at medium speed until well blended. Combine flour, baking soda and cinnamon. Mix into creamed mixture at low speed until just blended. Stir in pie filling and chocolate chips with spoon. Spread in pan. Bake 25 minutes or until lightly browned. Cool completely in pan. Sprinkle with powdered sugar after cooled completely.

CHERRY CORDIALS

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

CHOCOLATE-CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
• Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
• In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
• Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.