Heavenly Chocolate Cookie Cherry Bars
Delightful bars combining rich chocolate and sweet cherry filling, perfect for family gatherings and celebrations.
Ingredients
For the Cookie Base
- 1.75 cups all-purpose flour Use high-quality flour. For gluten-free, try a 1:1 baking flour blend.
- 1 cup packed brown sugar Light or dark brown sugar works; dark adds depth.
- 1 teaspoon baking powder Helps bars rise and maintain a soft texture.
- 0.5 cups unsweetened cocoa powder Opt for high-quality cocoa for better flavor.
- 1 cup cold, unsalted butter Use quality butter for better flavor and crumb.
- 1 large egg Room temperature works best.
- 2 teaspoons vanilla extract Use pure vanilla for best taste.
- 6-7 tablespoons milk Start with 6 tablespoons and adjust as needed.
For the Topping
- 1 can (19 oz) cherry pie filling Use a brand without preservatives or homemade.
- 1 cup chocolate chips Use dark, milk, or semi-sweet chocolate chips.
- 1 cup white chocolate chips Adds contrast and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with parchment paper or cooking spray.
- In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, and cocoa powder until well combined.
- Cut in the cold, unsalted butter until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg and vanilla extract together, then pour this mixture into the dry ingredients.
- Add milk, one tablespoon at a time, until the dough holds together without being sticky.
- Reserve 1 cup of the cookie dough for the topping, then press the remaining dough into the bottom of the prepared baking dish evenly.
- Carefully pour the cherry pie filling over the pressed dough and spread it out evenly using a spatula.
- Mix the reserved dough with the chocolate chips, then sprinkle the topping over the cherry filling.
- Bake for 30-35 minutes until edges are firm but the center has a slight jiggle.
- Let the bars cool in the pan for 30 minutes before refrigerating for at least 2 hours.
- Once chilled, lift the bars out using the parchment and slice into squares.
Notes
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, freeze for a month.