Even so, I hope you’re enjoying the recipes. I was super excited to see on Instagram that some folks are already making the recipes with great success! I love seeing your creations. Be sure to tag @inspiredbycharm or use the hashtags #myIBC or #IBCfallcookieweek so I can easily find them. If there are enough posts on Instagram, perhaps I can do a round up at the end of the series.
Each year I try to include a bar cookie as part in the Cookie Week collection. And since chocolate and cherry go so well together, I thought these Chocolate Cherry Cookie Bars would be perfect.
Quick tip when making bar cookies or brownies: Line your pan with aluminum foil. It makes removing them so easy, and they are a breeze to cut. Plus, there’s no pan to clean. It does require a little additional effort in the prep, but it’s totally worth it.
Makes about 24 bars
Here's what you will need:
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup almond flour
1/2 teaspoon salt
2 sticks unsalted butter, softened
2/3 cup sugar
1 cup cherry jam
3/4 cup dried cherries, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon pure almond extract
1/4 cup water
1 1/2 ounces white chocolate, chopped
Begin by lining a 9x13 baking pan with foil. Coat with cooking spray; then set aside.
In a medium bowl, whisk together the flour, cocoa powder, almond flour, and salt.
In the bowl of a stand mixer, beat the butter and sugar together until creamy (about 4-5 minutes). Reduce the mixer speed to slow and beat in the flour mixture until just combined.
Press the dough evenly into the foil lined baking dish. Refrigerate for 30 minutes or until firm.
Preheat the oven to 350 degrees F. Bake until the chocolate layer is set. About 25 - 30 minutes. Allow to cool in the pan.
Meanwhile, in a small saucepan, combine the jam, dried cherries, lemon juice, cornstarch, almond extract, and water. Bring to a simmer and cook for about 10 minutes. Spread over the chocolate layer and let cool completely.
Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each until smooth.
Finally, lift the bars out of the pan using the foil and drizzle with the white chocolate. Wait until the chocolate sets; then cut into bars. Pack and store them in an air-tight container.
And that, my friends, wraps up another delicious cookie recipe.
Please stop back tomorrow for a FCW surprise. In case you missed a cookie in this series, you can find all of the recipes here.