Chocolate Cherry Cookie Bars


Today officially marks the halfway point of Fall Cookie Week 2015. Which means I’ll be sharing posts through the weekend. Exiting stuff, right!? Okay, not really. They’re just cookies.

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

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.

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

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.

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

Thanks to cherry jam and dried cherries, these bars pack double cherry flavor which makes them extra delicious. The combination of the two with the chocolate is a match made in heaven.
Chocolate Cherry Cookie Bars | #IBCfallcookieweek

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.

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

Let’s bake!

Chocolate Cherry Cookie Bars | #IBCfallcookieweek

Chocolate Cherry Cookie Bars

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.


Chocolate Cherry Cookie Bars | #IBCfallcookieweek

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.

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  • Patt T at

    Looking forward to your cookie recipes!

  • Laura @ Raise Your Garden at

    I don’t know what it is about chocolate and cherry that so wonderful but it’s like Batman & Robin, Snoopy & Charlie, PB & J, just belongs! I’m going to make these for my husbands birthday tomorrow for something extra special. Thanks!

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