Black Forest Bars Recipe | Recipe Iseasy Kitchen
Level: Easy
Makes: approximately 24 bars
Nutrition Per Serving (1 of 24): 196 calories, 10 g total fat, 5 g saturated fat, 27 g carbohydrates, 1 g dietary fiber, 17 g sugar, 2 g protein, 21 mg cholesterol, 57 mg sodium
Total Time: 2 hr 30 min
Prep Time: 1 hr 20 min
Inactive Time: 30 min
Baking Time: 40 min
Ingredients
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1 cup cherry preserves
- 3/4 cup dried cherries, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon pure almond extract
- 1 1/2 ounces white chocolate, chopped
Directions
1. Line a 9 x 13-inch baking pan with aluminum foil, leaving a 2-inch extension on two ends; spray with nonstick cooking spray. Mix the all-purpose flour, cocoa powder, almond flour, and salt together in a medium bowl. In a large bowl, beat the butter and sugar with a mixer set to medium speed until light and creamy, about 23 minutes. Reduce the mixer to medium-low and beat in the flour blend until just combined.
2. Press the dough evenly into the base of the prepared pan to form a thin layer, using damp fingers. Refrigerate until set, about 30 minutes.
3. Preheat oven to 350F. Bake until the chocolate crust has set, 2530 minutes. Allow to cool completely in the pan.
4. While the base cools, combine the cherry preserves, chopped dried cherries, lemon juice, cornstarch, almond extract, and 1/4 cup water in a small saucepan. Simmer, stirring occasionally, until the cherries plump and the mixture thickens, about 10 minutes. Spread the cherry topping evenly over the cooled crust and let cool completely.
5. Use the foil overhang to lift the bars from the pan. Place the chopped white chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until smooth. Drizzle the melted white chocolate over the bars. Allow the chocolate to set, then slice into squares.
Photograph by Levi Brown. Courtesy of Recipe Iseasy Magazine.
