Chocolate Covered Cherry Bars

Here is another Christmas cookie

recipe for you to enjoy. 

For Chocolate Covered Cherry lovers,

this is the ultimate cookie.  A chocolate shortbread layer

topped with a fondant like filling, a sweet maraschino

cherry and finished off with a layer of silky chocolate.

I dip a lot of chocolates at Christmas, as a matter of

fact we do a lot more chocolates than we do cookies.

Tomorrow I will start making chocolate centers and

then dip on Tuesday.  Everyone wants in on the act

now that they are grown up.

I used to start in October, but we ate them, then I

would do more in November, but we ate them,

then I had to do more.  Now I wait until the

first week of December!

(This is the little machine I bought for dipping chocolates -  "a few

of my favorite things".  I will tell you all about that."

We love to dip chocolate covered cherries but

they are quite involved and

this little layered cookie gives a lot of the same

taste.  I have included this recipe for those who love

the taste but don't want to go to all of the effort.

I bet this would also be delicious with a raspberry

 although I have never tried that.

The chocolate cookie base is cooked and cooled and then

the fondant is spread on top, followed by drained cherries.

Chocolate Covered Cherry Bars Recipe

Base:

1 C. flour

1/2 C. butter, softened

1/4 C. sugar

2 T. cocoa

Mix the above ingredients together in a mixer bowl and

beat on low until it forms a soft dough.  Press into an

ungreased 8x8 inch pan.  Bake at 350 for 15 minutes.

Remove and let cool completely.

Fondant:

2 C. powdered sugar

2 T. butter, softened

2 T. milk

1/2 tsp. almond extract

Whip the above ingredients together in mixing bowl.

Spread on top of the cooled chocolate base.

Drain and wipe dry 36 maraschino cherries.  Arrange

the cherries in six rows of six, pressing down a little

into the fondant.

Chocolate Covering

1 C. semi-sweet chocolate chips

1 tsp. shortening

Place chips and shortening in a microwave safe bowl.

Heat for 30 seconds, stir whether it looks like it needs

stirring or not.  Melt again for 30 seconds.  Stir again.

Melt again for 20 seconds, stirring again and letting

the chocolate melt as you stir.  Do not overheat.

Spoon the chocolate on top of the cherries.  It will

puddle around the cherries and fill in so that all of the

fondant is covered.  Push it into place if needed to

cover all of the fondant. 

Chill one hour before trying to cut.  To cut, use a

knife run under hot water and wiped off to make a

sharp cut.

Click here for printable recipe.

Hope all you chocolate covered cherry lovers give

this recipe a try. 

I will be posting this cookie with

Seasonal Sundays

Just Something I Whipped UP

Foodie Fridays

12 Weeks of Christmas Cookies

International Christmas Party