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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

â—¦ 1 ¼ cups dried cherries, coarsely chopped
â—¦ 1 ¼ cups unsalted butter (2 ½ sticks), all but 2 tablespoons cut into small pieces
â—¦ 1 cup granulated sugar
â—¦ â…” cup water
â—¦ ½ cup unsweetened Dutch-process cocoa powder
â—¦ 1 teaspoon coarse salt
â—¦ ¾ cup packed light brown sugar
â—¦ 1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
â—¦ 2 cups plus 7 ½ teaspoons all-purpose flour
â—¦ 1 large egg
â—¦ 2 tablespoons kirsch (optional)
â—¦ ½ cup semisweet chocolate chunks
â—¦ Vegetable oil cooking spray


Recipe

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, ¼ 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 ¼ 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 ¼ 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 ½ 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 ½ 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