Chocolate Cherry Cream Bars Food

CHOCOLATE CHIP CHERRY BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a medium microwave-safe bowl, melt the butter, about 60 seconds.
• To the melted butter, add the brown sugar and stir to combine.
• Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
• Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
• Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
• Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

CHOCOLATE CHERRY BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.

CHOCOLATE, CHERRY & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; cover with pie filling. Top with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min.
• Drizzle with chocolates. Garnish with sifted powdered sugar just before serving.

CHOCOLATE SHERRY CREAM BARS

Steps:

• Preheat oven to 350°. Melt chocolate and butter over hot water (in a double boiler); mix together and set aside to cool slightly. Beat eggs in mixing bowl until light. Gradually cream in sugar. Add remaining ingredients. Beat 1 minute. Stir in chocolate mixture and pour into greased and floured 10x14-inch pan. Bake 25 minutes. Cool! Filling: Beat butter and sugar together while gradually adding cream and sherry; mixture should be light and fluffy. Mix in walnuts. Spread over base and chill. Topping: Melt chocolate pieces with butter and water over hot water. Mix well. Dribble over filling. Chill until firm. Cut into 1x2-inch bars.

CHOCOLATE CHERRY CRUMB BARS

Steps:

• Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
• Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
• Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
• Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
• Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.

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 CRUMB BARS

Steps:

• Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
• Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
• Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
• Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
• Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.

TRIPLE-CHOCOLATE CHERRY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.