02 July 2012

Chocolate Cherry Shortbread Bars

This was another treat that I so kindly made for my Sunday school class only to thwarted by fast Sunday. The worst part is that whole time I was making it I was thinking, "I own those kids treats since the last time I made them treats they couldn't eat them because it was fastSunday." You think it would it would have clicked in my mind that it was fast Sunday again? Apparently not. Anyway my hubby and I were able to enjoy them. They were pretty tasty. I'm thinking they would make a great 4th of July treat too. It could be very patriotic if you replaced the chocolate on top with some blue died white chocolate or candy melts.

Chocolate Cherry Shortbread Squares
Taste of Home
  • 1/2 cup plus 2 Tablespoons butter, softened, divided
  • 1/4 cup sugar
  • 1 cup flour
  • 2 tablespoons baking cocoa
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 18 maraschino cherries, halved
  • 1 square (1 ounce unsweetened chocolate
  • 1/2 tablespoon butter
In a large mixing bowl, cream 1/2 cup butter and 1/4 cup sugar. Beat in flour and cocoa (mixture will be crumbly. Spread into a  greased 9"x9" baking pan. Bake at 350F for 15 minutes or until surface is set. Cool on wire rack for 15 minutes.
Meanwhile., in a large mixing bowl combine powdered sugar and 2 tablespoons butter; beat in milk and vanilla until smooth (will be thick frosting.) Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently.
In a microwave safe bowl, melt chocolate and 1/2 tablespoon butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares Yield: 36 (I cut mine a little larger and got about 24)


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