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Chocolate-Cherry Crumb Bars
Recipe Summary
Yield: Makes 9 large or 1 dozen small bars
Ingredients
Ingredient Checklist
1 1/4 cups dried cherries, coarsely chopped
1 1/4 cups unsalted butter (2 1/2 sticks), all but 2 tablespoons cut into small pieces
1 cup granulated sugar
2/3 cup water
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon coarse salt
3/4 cup packed light brown sugar
1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
2 cups plus 7 1/2 teaspoons all-purpose flour
1 large egg
2 tablespoons kirsch or cherry-flavored liqueur (optional)
1/2 cup semisweet chocolate chunks
Vegetable oil, cooking spray
Gallery
Chocolate-Cherry Crumb Bars
Recipe Summary
Yield: Makes 9 large or 1 dozen small bars
Gallery
Chocolate-Cherry Crumb Bars
Chocolate-Cherry Crumb Bars
Chocolate-Cherry Crumb Bars
Recipe Summary
Yield: Makes 9 large or 1 dozen small bars
Recipe Summary
Yield: Makes 9 large or 1 dozen small bars
Yield: Makes 9 large or 1 dozen small bars
Makes 9 large or 1 dozen small bars
Ingredients
Ingredients
- 1 1/4 cups dried cherries, coarsely chopped
- 1 1/4 cups unsalted butter (2 1/2 sticks), all but 2 tablespoons cut into small pieces
- 1 cup granulated sugar
- 2/3 cup water
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon coarse salt
- 3/4 cup packed light brown sugar
- 1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
- 2 cups plus 7 1/2 teaspoons all-purpose flour
- 1 large egg
- 2 tablespoons kirsch or cherry-flavored liqueur (optional)
- 1/2 cup semisweet chocolate chunks
- Vegetable oil, cooking spray
Directions
Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chocolate-Cherry Crumb Bars
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Reviews:
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All Reviews for Chocolate-Cherry Crumb Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
