Chewy Chocolate Cherry Squares Recipes

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CHEWY CHOCOLATE-CHERRY BARS



Chewy Chocolate-Cherry Bars image

Colorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain and substitute pecans or walnuts for the pistachios. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1-1/2 cups dried cherries
1-1/2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup pistachios, chopped

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.

Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CHEWY CHOCOLATE CHERRY SQUARES



Chewy Chocolate Cherry Squares image

You get some extra time to chill when making this chilled chocolate and cherry dessert with a great chewy texture that takes just 20 minutes to prep.

Provided by My Food and Family

Categories     Fruit Recipes

Time 3h50m

Yield Makes 16 servings, 1 square each.

Number Of Ingredients 7

1-1/2 cups crushed vanilla creme-filled chocolate sandwich cookies (about 18 cookies), divided
2 Tbsp. butter or margarine, melted
1 cup boiling water
2 pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin
2/3 cup maraschino cherries, drained, chopped
1/2 cup light corn syrup
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Mix 1 cup of the crushed cookies and the butter; press firmly onto bottom of 9-inch square pan. Set remaining crushed cookies aside for later use.
  • Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cherries and corn syrup; stir until well blended. Refrigerate 30 minutes or until slightly thickened. Pour over crust.
  • Refrigerate 3 hours or until firm. Spread with whipped topping just before serving; sprinkle with the remaining crushed cookies. Cut into 16 squares to serve. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CHEWY CHERRY BARS



Chewy Cherry Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 16 bars

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 tsp. almond or vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 tsp. baking powder
1 cup rolled oats, quick or old fashioned
1/2 cup Smucker's® Cherry Preserves

Steps:

  • HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
  • BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
  • SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
  • BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHERRY SQUARES



Cherry Squares image

This sumptuous layered bar cookie is iced with cherry frosting. Cut them small to make bite size morsels that melt in your mouth. You may want to double the frosting recipe.

Provided by Karen

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 15

1 ¼ cups all-purpose flour
⅓ cup packed brown sugar
½ cup butter or margarine
2 eggs
1 ¼ cups packed brown sugar
1 tablespoon all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup flaked coconut
½ cup chopped walnuts
½ cup maraschino cherries, chopped
1 cup confectioners' sugar
2 tablespoons butter
½ teaspoon vanilla extract
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
  • Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
  • Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 18.6 g, Cholesterol 18.8 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 50.2 mg, Sugar 13.5 g

CHOCOLATE CHEWY SQUARES



Chocolate Chewy Squares image

This recipe was given to me by a friend many years ago. If you need something to satisfy a sweet tooth, this will do it! I prefer using a smaller pan (71/2X11) that results in a thicker bar, but they do take longer to cool!

Provided by Marlene.

Categories     Dessert

Time 30m

Yield 36 squares

Number Of Ingredients 5

1 1/2 cups graham cracker crumbs
1 (12 ounce) package chocolate chips
1 (12 ounce) package butterscotch chips
1/2 cup walnuts, chopped
1 (14 ounce) can sweetened condensed milk

Steps:

  • Combine all ingredients in large bowl, mixing well.
  • Using no-stick cooking spray, lightly grease 13X9 pan and then spread mixture evenly into pan.
  • Bake at 350* for 25 minutes.
  • Remove from oven and let cool completely before cutting into squares.*.
  • *important to cool completely so it sets up firmly before cutting.

Nutrition Facts : Calories 157, Fat 8, SaturatedFat 4.7, Cholesterol 3.8, Sodium 44.7, Carbohydrate 21.2, Fiber 0.8, Sugar 18.6, Protein 2

CHERRY OAT SQUARES WITH CHOCOLATE DRIZZLE



Cherry oat squares with chocolate drizzle image

Flapjacks use up storecupboard spares and these chewy, oaty, fruity bars topped with chocolate will always go down a storm

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Snack

Time 45m

Yield Makes 16

Number Of Ingredients 7

140g butter , melted, plus extra butter for the tin
100g self-raising flour
175g caster sugar
175g porridge oat
1 egg , beaten
100g glacé cherry , halved
50g dark chocolate

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
  • Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
  • Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don't cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.

Nutrition Facts : Calories 208 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE-CHERRY CHEWIES



Chocolate-Cherry Chewies image

Can a cookie be over-the-top decadent? Make a batch of these ultra-fudgy treats, and you'll see that the answer is definitively-and deliciously-yes. Dark chocolate chips and chopped maraschino cherries get folded into a rich chocolate dough that bakes up to a brownie-like texture. Finish each cookie with a drizzle of dark chocolate, because why not?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 60

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups dark chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup chopped maraschino cherries, drained, patted dry

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
  • In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
  • Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 8 g, TransFat 0 g

CRISPY CHOCOLATE SQUARES



Crispy Chocolate Squares image

Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 12

1 package (10 ounces) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Nutrition Facts :

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