Chocolate Cherry Fudge Bars Recipes

CHOCOLATE-CHERRY FUDGE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and pudding mix; mix well. Stir in 1/2 cup cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
• Mix cream cheese, powdered sugar and remaining cherry juice until blended. Drizzle over cooled dessert; top with remaining cherries. Use foil handles to remove dessert from pan before cutting into bars.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

TRIPLE-CHOCOLATE CHERRY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.

FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

CHERRY CHOCOLATE FUDGE BARS

Steps:

• Preheat oven to 180C / 160C fan / Gas Mark 4. Line a 20cm/8inch square baking tin with non-stick baking parchment.
• Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Remove from the heat and allow to cool for a few minutes.
• In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. Stir in the vanilla extract and melted chocolate mixture.
• Fold in the cherries, and Jordans Chocolate Country Crisp. Pour into prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the cake is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Leave to cool completely in the tin, before cutting into bars.