Cherry Chocolate Chunkers Recipes

CHERRY-CHOCOLATE CHUNKERS

Steps:

• Heat oven to 350°F. Drain cherries well, reserving liquid for glaze. Cut cherries in half; set aside.
• In 3-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, baking powder, salt, vanilla and eggs. Stir in cherries and chocolate chunks. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 32 to 37 minutes or until center is set. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients until smooth. Place glaze in resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze glaze in desired pattern on top of brownies. For brownies, cut into 6 rows by 4 rows.

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

CHOCOLATE CHUNK-TART CHERRY COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHERRY CHOCOLATE CHUNKERS..

Steps:

• Preheat oven to 350°.
• Drain cherries very well.reserving liquid for cherry drizzle.
• Cut cherries in half, set aside.
• Melt 2 cups semisweet chocolate chips and butter in a 3 quart pan over low heat -- stirring constantly.remove from heat.stir in sugar, flour, vanilla, baking powder, salt and eggs.
• Stir in cherries -- and chocolate chunks.
• Spread dough in ungreased 13x9" baking pan -- bake 32-37 minutes or center is set.
• Cool completely -- about 1 hour.
• Place cherry drizzle in a plastic food bag with tip cut off -- squeeze drizzle in pattern on top of brownies.
• To prepare DRIZZLE.
• Mix drizzle ingredients until smooth in a small bowl.use just enough cherry juice to produce a drizzling consistency.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

CHERRY-CHOCOLATE CHUNKERS

Steps:

• Heat oven to 350 degrees. Drain cherries well, reserving liquid for the Cherry Drizzle. Cut cherries in half; set aside.
• Melt chocolate chips and butter in 3-quart saucepan over low heat, stirring constantly; remove from heat.
• Stir in sugar, flour, vanilla, baking powder,salt and eggs. Stir in cherries and chocolate chunks.
• Spread dough in ungreased rectangular 9x13 pan. Bake 32 to 37 minutes or until center is set. Cool completely, about 1 hour.
• Make Cherry Drizzle. Mix powdered sugar and cherry liquid in small bowl with spoon until smooth. Number of drops of liquid used depends on how thick you want the drizzle to be...more like a glaze or more like a frosting!
• Place Cherry Drizzle in resealable plastic food storage bag. Cut off tip of bag. Squeeze drizzle in desired pattern on top of brownies. Cut into 6 rows by 4 rows.

WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
• In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

CHOCOLATE-CHERRY CLUSTERS

Steps:

• In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.
• Place 2/3 cup chocolate in a medium heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until chocolate melts, 3 to 5 minutes. Remove from heat and add remaining chocolate, stirring until melted. (Alternatively, microwave the chocolate in a bowl in 30-second increments, stirring after each, until melted.) Pour over cornflake mixture and, with a rubber spatula, gently fold just until cereal and cherries are completely coated.
• Drop by heaping tablespoonfuls onto 2 parchment-lined baking sheets and let set in a cool, dry place, 1 hour.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE

Steps:

• Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
• In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
• Beat until smooth and creamy.
• Remove all of the cherries from the jar and chop.
• Fold in the chopped cherries and chocolate chips into the batter.
• Spread over the top of cooled brownies.
• Place in the freezer for about 30 minutes to let the cherry layer set up well.
• Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
• Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
• Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.