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.

Ingredients

	Amount Per Serving	% DV *
Calories	270
Calories from Fat	110
Total Fat	13 g	20% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	100 mg	4% DV
Total Carbohydrates	37 g	12% DV
Dietary Fiber	1.0 g	4% DV
Sugars	28 g
Protein	5 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

270

Calories from Fat

110

Total Fat

13 g

20% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

100 mg

4% DV

Total Carbohydrates

37 g

12% DV

Dietary Fiber

1.0 g

4% DV

Sugars

28 g

Protein

5 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	270
Calories from Fat	110
Total Fat	13 g	20% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	100 mg	4% DV
Total Carbohydrates	37 g	12% DV
Dietary Fiber	1.0 g	4% DV
Sugars	28 g
Protein	5 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

270

Calories from Fat

110

Total Fat

13 g

20% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

100 mg

4% DV

Total Carbohydrates

37 g

12% DV

Dietary Fiber

1.0 g

4% DV

Sugars

28 g

Protein

5 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

8% 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.