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Chocolate Cherry Bars

Bursts of maraschino cherries shine through in this HERSHEY’S Kitchens recipe. The cherries give extra color and flavor that is balanced out by almonds.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium100 mg4% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars28 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium100 mg4% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars28 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 1/3 cup almonds chopped
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1/2 teaspoon almond extract
  • 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 4 eggs
  • 1-1/2 cups all-purpose flour plus 1/3 cup , divided
  • 1 cup maraschino cherries chopped , drained
  • 2 cups sugar
  • 1 cup butter or margarine (2 sticks)
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

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.

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