Categories: Bars, Cherry, Chocolate, Dessert
Ingredients
- Crust
- 1 (18 ounce) package refrigerated sugar cookie dough
- Filling
- 1/3 cup semisweet chocolate chips
- 1/4 cup butter
- 1/4 cup unsweetened cocoa
- 3 tablespoons light corn syrup
- 1 tablespoon milk
- 2 cups confectioners' sugar
- 1 (10 ounce) jar maraschino cherries, drained,
- chopped (about 30 cherries)
- Topping
- 1 cup white vanilla chips
- 2 tablespoons shortening
- Garnish, if desired: Chocolate shavings or curls
Directions
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Preheat oven to 350 degrees F.
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Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough into bottom of
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ungreased 13 × 9-inch pan to form base. Bake for 12 to 16 minutes or until light golden brown. Remove from oven. Cool 45 minutes or until completely cooled.
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In medium microwave-safe bowl, combine chocolate chips and butter.
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Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cocoa, corn syrup and milk; blend well. Add confectioners’ sugar; mix until smooth. Press over cooled crust. Top with cherries; gently press into filling.
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In small microwave-safe bowl, combine vanilla chips, and shortening.
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Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Spoon and spread over filling. Refrigerate 20 minutes or until set.
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Cut into squares or diamond-shaped pieces. Garnish with chocolate-shavings.