Dark Chocolate Cherry Bar Recipes

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CHOCOLATE CHERRY BARS



Chocolate Cherry Bars image

These tempting bars are simple to make with cherry pie filling, crunchy almonds and chocolate chips. I took them to a church supper and everyone wanted the recipe. Some people said the sweet treats reminded them of chocolate-covered cherries. -Tina Dierking, Skohegan, Maine

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 cup cold butter
1 large egg, lightly beaten
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
2 cups semisweet chocolate chips
1 cup chopped almonds

Steps:

  • In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.

Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 57mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

DARK CHOCOLATE-CHERRY GANACHE BARS



Dark Chocolate-Cherry Ganache Bars image

Homemade ganache is just about the easiest chocolate recipe out there, a dead-simple mixture of melted chocolate and hot cream, whisked until smooth, then chilled until fudgy.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 18 bars

Number Of Ingredients 11

150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners' sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling

Steps:

  • In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
  • Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
  • Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
  • Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 72 milligrams, Sugar 17 grams, TransFat 0 grams

DARK CHOCOLATE & CHERRY BAR



Dark chocolate & cherry bar image

This impressive looking dessert is a chocolate lover's dream and no one will guess it uses just four ingredients

Provided by Barney Desmazery

Categories     Dessert

Time 25m

Number Of Ingredients 4

80g amaretti biscuits , roughly crushed
400g good-quality (60%) dark chocolate , chopped
400ml double cream
390g jar cherries in kirsch

Steps:

  • Line a 20cm square baking tin with a strip of baking parchment - leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.
  • Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hrs (or up to 2 days ahead).
  • While the chocolate is setting, drain the cherries over a small saucepan and set them aside. Simmer the juice from the tin for about 5 mins or until syrupy. This can be done a day ahead and both can be kept in the fridge.
  • To serve, use the parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of the kirsch syrup across each plate, then sit a chocolate bar across the stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.

Nutrition Facts : Calories 783 calories, Fat 62 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

DARK CHOCOLATE, CHERRY, AND DATE BARS RECIPE BY TASTY



Dark Chocolate, Cherry, And Date Bars Recipe by Tasty image

Here's what you need: medjool date, almond butter, coconut oil, brown ri, dried cherry, almond, water, dark chocolate, flaky sea salt

Provided by Crystal Hatch

Categories     Desserts

Yield 16 bars

Number Of Ingredients 9

1 ½ cups medjool date, pitted
½ cup almond butter
1 tablespoon coconut oil, plus 1 1/2 teaspoons, melted
1 cup brown ri, puffed, or puffed quinoa
1 cup dried cherry
⅓ cup almond, chopped
¼ cup water
3 oz dark chocolate, coarsely chopped
1 teaspoon flaky sea salt

Steps:

  • Line an 8-inch (20 cm) square pan with parchment paper.
  • In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  • Add the puffed rice, cherries, and almonds and pulse 5-6 times-just enough so that everything is well incorporated.
  • Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  • Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  • Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  • Once set, cut into 16 bars.
  • Enjoy!

Nutrition Facts : Calories 198 calories, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 13 grams

CHOCOLATE CHERRY BARS



Chocolate Cherry Bars image

Make and share this Chocolate Cherry Bars recipe from Food.com.

Provided by carolinafan

Categories     Bar Cookie

Time 35m

Yield 36 bars

Number Of Ingredients 8

1 (18 1/2 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2 large eggs, beaten
1 cup sugar
1/3 cup milk
5 tablespoons butter or 5 tablespoons margarine
1 (6 ounce) package semi-sweet chocolate chips (1 cup)

Steps:

  • Heat oven to 350°.
  • Grease and flour 13x9-inch pan.
  • In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
  • Spread in greased and floured pan.
  • Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • In small saucepan, combine sugar, milk and margarine.
  • Bring to a boil; boil 1 minute, stirring constantly.
  • Remove from heat; stir in chocolate chips until smooth.
  • Pour and spread over warm bars.
  • Cool completely and cut into bars.

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