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 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.

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 CORDIALS RECIPE

Steps:

• Place cherries in small bowl with liquor. Cover and rest overnight, stirring occasionally.
• Place cherries on paper towel-lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F (116°C) on instant-read thermometer, occasionally brushing edge of pan with water to dissolve crystals.
• Pour sugar syrup onto large marble slab or rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using a bench scraper, scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use an offset spatula to scrape syrup from bench scraper. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.
• Continue to work mixture back and forth across marble until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to a small saucepan and set over low heat, stirring until just melted. Remove from heat.
• Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared baking sheet. Remelt fondant if it thickens before cherries are finished dipping. Let fondant dry onto cherries, about 10 minutes.
• Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted.
• One by one, dip fondant-covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment-lined baking sheet. Chill at least 48 hours before serving.

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.