Chocolate Cherry Cordial Bars Recipes

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• In Small Bowl, combine flour, baking powder and salt. Set aside.
• In mixer, cream butter and sugar together. Add eggs and beat for a minute or two until light and fluffy.
• Add vanilla and cherry bourbon. Then slowly add the flour mixture. Beat for 1 minute or until well combined.
• Stir in the chocolate chips by hand.
• Spray a 9x13 inch glass pan with pam. Pour batter into the pan and spread evenly. Move onto the second layer.
• In Small Bowl, combine flour, baking powder and salt. Set aside.
• In a small bowl, combine the cocoa powder and boiling water. Mix together so that all the cocoa powder is absorbed. Set aside.
• In mixer, cream butter and sugar together. Add egg yolks and beat for a minute or two until light and fluffy.
• Add the cocoa/water mixture, vanilla and bourbon. Mix on low and scrape the bowl several times until it is combined. Add the flour and beat on medium for 1-2 minutes, scraping the sides several times to make sure it's well combined.
• In a separate mixing bowl, with the whip attachment, beat the egg whites on high until frothy. Add the 1 Tablespoon of sugar and continue beating until stiff peaks form.
• Fold the egg whites into the chocolate batter. Be sure not to mix, just fold.
• Pour over the chocolate chip mixture and spread evenly.
• Bake at 350 for about 30 minutes, or until batter is cooked. The top may be cracked, that's ok.
• Remove from oven and cool. Cut up into squares and serve.

CHOCOLATE CHERRY CAKE III

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

CHOCOLATE CHERRY BARS

Steps:

• Heat oven to 350°.
• Grease and flour 13x9-inch pan.
• In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
• Spread in greased and floured pan.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• In small saucepan, combine sugar, milk and margarine.
• Bring to a boil; boil 1 minute, stirring constantly.
• Remove from heat; stir in chocolate chips until smooth.
• Pour and spread over warm bars.
• Cool completely and cut into bars.

CHERRY CORDIALS

Steps:

• Drain the maraschino cherries, reserving 2 tablespoons of the liquid. Place the cherries back in the jar and pour the Kirschwasser over the cherries. Close the jar and set it aside for at least 12 hours, or overnight.
• Have a food processor set up near the stove. Combine the sugar, reserved maraschino cherry liquid, water and corn syrup in a saucepan. Bring the liquid to a boil over high heat. Do not stir the syrup once it begins to boil. Reduce the heat to medium high. Dip a pastry brush in water to clean any splatters from the inside of the pan. Place a candy or probe thermometer into the syrup and boil until the temperature reaches 240°F.
• Remove the pot from the heat and immediately pour the syrup into the food processor. Rinse the thermometer to remove any sugar crystals and set the thermometer into the syrup. Do not disturb the syrup as it cools.
• Allow the syrup to cool to 120°F. Remove the thermometer. Process the syrup for 3-4 minutes until it thickens and becomes opaque.
• Pour the fondant into a microwave safe container. Sprinkle 2 teaspoons of water over the fondant to cover the surface. This will prevent it from forming a crust. Cover the container and set aside for several hours or overnight.
• Line 2 sheet pans with parchment paper or a silicon baking mat. Drain the cherries and blot them dry with paper towels.
• Warm the fondant in 20 second increments until it is a little warmer than body temperature and loosens up enough to thickly coat the back of a spoon. Don't let the fondant get warmer than 160°F or you'll loose the crystals.
• Use the stem to lift a cherry and dip it into the fondant, covering the cherry up to the stem. Hold the cherry over the bowl to allow the excess fondant to drip back into the bowl. Set the cherry onto one of the lined sheet pans. Continue dipping all the cherries. You may need to rewarm the fondant if it becomes too thick to dip. You can sprinkle a few drops of water to loosen up the fondant if needed. Don't add too much water or the fondant won't stick to the cherries. Set the cherries aside to dry while you temper the chocolate. Visit this post to see how to temper chocolate.
• Lift a cherry by the stem and dip it into the chocolate, covering all the fondant and going a little up the base of the stem. Hold the cherry over the bowl to allow the excess chocolate to drip back into the bowl.
• Set the cherry onto the other lined sheet pan. Continue dipping all the cherries. Allow the chocolate set completely before packing the cherries into a covered container. Store at room temperature. The fondant layer needs a couple of days to melt and become the cordial syrup. Wait at least 2 days before serving

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• Preheat oven to 350°.
• Grease a 10 x 15 pan.
• Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
• Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
• Stir in pie filling and chocolate chips.
• Spread in pan.
• Bake for 25 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
• Cut into 2 1/2 x 2 inch bars.

CHOCOLATE CHERRY CORDIAL COOKIES

Steps:

• MMMMM---------------------------GLAZE-------------------------------- 1/2 c Chocolate chips 2 ts Unsalted margarine 1 tb Reserved cherry liquid; -approximately Cookies: Melt 1/2 cup chips in a small saucepan over low heat, stirring constantly. In a small bowl, beat brown sugar & 1/4 cup margarine until fluffy. Add egg & melted choc. chips; mix well. Stir in flour & baking powder. For easier handling, refrigerate for 10-15 minutes. Wrap 1 tsp of dough evenly around each cherry to completely cover. Place on ungreased cookie sheets. Bake 350F 10-15 min or until set. Remove from sheets & cool completely. Glaze: Melt the 1/2 cup chips & 2 tsp margarine over low heat until smooth, stirring constantly. Add enough reserved maraschino cherry liquid until frosting is of desired dipping consistency; beat until smooth. Dip tops of cookies into glaze. Allow cookies to dry in a single layer on waxed paper. Per cookie: 57 cal, 2.3 g fat (34.8%), 4 mg chol, 11 mg sod. Per serving: 57 Calories; 2g Fat (35% calories from fat); 1g Protein; 9g Carbohydrate; 4mg Cholesterol; 11mg Sodium Recipe by: Pillsbury For Chocolate Lovers Posted to CHILE-HEADS DIGEST V3 #,