Low Fat Chocolate Cherry Chewies Recipes

CHOCOLATE CHEWIES

Steps:

• Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
• Toast nuts until fragrant and brown. Cool.
• Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
• Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
• Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

LOW FAT CHOCOLATE CHEWIES

Steps:

• Preheat oven to 275 degrees F and place oven racks in the middle positions.
• Line one or two sheet pans with foil or kitchen parchment. Set aside.
• Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
• Add the sugar slowly, beating until the mixture is very thick.
• Stir in the cocoa powder, vanilla, and chopped chocolate.
• Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
• Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
• Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

CHOCOLATE-CHERRY CHEWIES

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.

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 CARAMEL CASHEW CHEWIES

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 13 inch pan.
• In a large bowl, beat brown sugar and butter until light and fluffy and then beat in egg.
• Stir in flour and oats and blend well.
• Press into prepared pan.
• Bake for 15- 18 minutes until light brown.
• In a medium saucepan combine caramels and half and half and cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Pour caramel mixture over baked crust.
• Sprinkle with cashews and chocolate.
• Bake an additional 8- 10 minutes or until chocolate is softened and caramel begins to bubble around edges of pan.
• Cool completely and refrigerate to set chocolate.
• Cut into bars.