Chocolate Cherry Frangelico Bars
A rich and dense Chocolate Dessert Bar highlighted with Cherries.
These Bars are very moist and full of flavor. I have added Frangelico liqueur into the mix which gives this Bar a slight hazelnut note but it definitely is not prominent, it merely helps highlight the chocolate flavor. These Bars are very easy to make and the ingredient list is short. Add a scoop of french vanilla ice cream for an extra treat or enjoy them with a a cup of dark roast coffee.
CHOCOLATE CHERRY FRANGELICO BARS
Ingredients:
- 1 (1 lb. 2.3 oz.) Family size Box Brownie Mix
- 1 (21 oz.) Can cherry Pie Filling
- 1/4 Cup plus 1/3 Cup Frangelico Liqueur
- 3 Eggs, slightly beaten
- 5 Tablespoons Unsalted Butter
- 1 Cup Sugar
- 1 Cup Special Dark Chocolate Chips
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 baking pan with baking spray.
3. In a large mixing bowl stir together the Brownie Mix, Cherry Pie Filling, 1/4 Cup Frangelico, and the 3 Eggs.
4. Transfer the Batter into the prepared pan. Spread the Batter evenly in the pan.
5. Bake the Bars for 25 to 45 minutes. All ovens cook differently so check the Bars at the 25 minute mark. These Bars are very rich and dense so they will not rise to the top of the pan. Insert a toothpick in the center and if it comes out clean the Bars are done. Mine took 40 minutes in my oven.
6. Once the Bars are done remove them from the oven. Add the Chocolate Chips, Butter, Sugar and 1/3 Cup Frangelico into a small saucepan. Over medium heat, cook and stir the Chocolate mixture until completely melted and smooth. Pour the Chocolate Glaze over the warm Bars and spread it out evenly over the Bars.
7. Cool the Bars completely. As the Bars cool, the top will set and become shiny and smooth. Cut the Bars into 3 x 3 squares.
Recipe by: Hot Dish Homemaker
I’ve tried to make this recipe several times.. I seem to be missing the boat on the chocolate topping. Any tips?
John, Sorry to hear you are having problems with the Glaze. You can try one of two things. First it might be that your Glaze got a bit too hot when preparing, which would make it take longer to set up. If you feel that is the case, you can let the Glaze cool for 1 or 2 minutes before pouring over the Bars, just continue to stir the Glaze so it remains spreadable. Or you can simply try putting the pan of Bars in the refrigerator after you have applied the Glaze. I hope this helps you John. Thanks for trying my recipe! Feedback is always appreciated!