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    Chocolate Cherry Crumb Bars

    Source of Recipe

    From "Martha Stewart's Cookies" by Martha Stewart

    Recipe Introduction

    "The flavor of these dense bars is reminiscent of Black Forest cake, a classic German dessert that originated in the country's southern Black Forest region, renowned for its sour cherries and kirsch (cherry brandy)."

    List of Ingredients

    ◦ 1 cups dried cherries, coarsely chopped
    ◦ 1 cups unsalted butter (2 sticks), all but 2 tablespoons cut into small pieces
    ◦ 1 cup granulated sugar
    ◦ ⅔ cup water
    ◦ cup unsweetened Dutch-process cocoa powder
    ◦ 1 teaspoon coarse salt
    ◦ cup packed light brown sugar
    ◦ 1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
    ◦ 2 cups plus 7 teaspoons all-purpose flour
    ◦ 1 large egg
    ◦ 2 tablespoons kirsch (optional)
    ◦ cup semisweet chocolate chunks
    ◦ Vegetable oil cooking spray


    Preheat oven to 325 F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.

    Bring cherries, 2 tablespoons butter, 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 15 minutes. Remove from heat; stir in cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.

    Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.

    Put egg, remaining cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.

    Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.

    Makes 9 large or 1 dozen small




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