Variations:
Chocolate Cherry Bars
Intermediate
Ingredients:
- 1 cup (2 sticks) butter or margarine
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 2 cups sugar
- 4 eggs
- 1-1/2 cups plus 1/3 cup all-purpose flour, divided
- 1/3 cup chopped almonds
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1/2 teaspoon almond extract
- 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
- 1 cup chopped maraschino cherries, drained
Directions:
1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.
4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.
jennifervk
- Advanced Baker
- Hometown: Indianapolis | Birthday: June 4
I cook almost exclusively from scratch. I try a new cake or cookie recipe about once a week.
Reviewer: jennifervk
I am surprised nobody ever rated this before--I have been making these for years! This is a great recipe. They are best chilled but they are good warm out of the oven too. My electricity went off in the middle of my preparation today and I forgot that the brownie layer is supposed to be baked first (I was using the online recipe). I put the top layer on while waiting for the electricity to turn back on. I baked the whole thing for about 40 minutes and they turned out fine.
Reviewed: Friday, May 07, 2010
| Amount Per Serving | %DV * | |
|---|---|---|
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
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