Chocolate Cherry Crumb Bars
Rated 1.8 stars by 6 users
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Need a mouthwatering recipe for your next potluck, picnic or dessert? Look no further than these Chocolate Cherry Crumb Bars. These bars artfully pair the rich depth of our Chocolate with the tart punch of dried cherries, creating a harmonious blend of texture and flavor that’s sure to please any palate.
Ingredients
1 ¼ cups (175g) dried tart cherries
2 tablespoons (28g) unsalted butter
½ cup (100g) sugar, divided in half
⅔ cup (160g) water
1 large egg
2 tablespoons (16g) all-purpose flour
½ cup (85g) Dick Taylor Craft Chocolate, chopped into chunks
14 tablespoon (198g) unsalted butter, divided in half, cut into small pieces
4 ½ oz (128g) 70-72% Dick Taylor Craft Chocolate, chopped
½ teaspoon salt
1/2 cup (100g) packed light brown sugar
1 cup (85g) unsweetened shredded coconut, lightly toasted
2 cups (260g) all-purpose flour
Cherry Layer
Crumb Layer
Directions
Prep for Crumb Layer
Melt together the chocolate and 6 tablespoons butter, stirring every 30 seconds. Set aside in refrigerator to cool and solidify.
Cherry Layer
Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 10 minutes.
Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved. Set aside.
Preheat oven to 325 degrees. Line a 9-inch square baking pan with parchment paper, allowing a 2-inch overhang. Lightly grease the parchment
Crumb Layer Continued
Whisk together flour, salt, and brown sugar in a bowl. Blend in remaining ½ cup butter and solidified chocolate mixture with a pastry blender until mixture resembles coarse meal. Stir in toasted coconut.
Press 3 lightly packed cups crumb mixture into prepared pan. Bake until just set, about 20 minutes.
Bringing it all Together
While crumb layer is baking, whisk egg and remaining 1/2 cup granulated sugar in the bowl of an electric on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and flour; stir in chocolate chunks. Spread mixture evenly over crust; sprinkle with remaining crumb mixture.
Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely before lifting out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.