Black Forest Cookie Bars

By The Canadian Living Test Kitchen

177 people added this to their Recipe Box

This recipe makes 40 servings

Nutritional Info
Per bar: about	-
cal	163163 cal
pro	1 g1g pro
total fat	7 g7g total fat
sat. fat	4 g4g sat. fat
carb	24 g24g carb
fibre	1 g1g fibre
chol	24 mg24mg chol
sodium	109 mg109mg sodium
% RDI:	-
calcium	11 calcium
iron	55 iron
vit A	55 vit A
vit C	22 vit C
folate	55 folate

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Candied cherries and chocolate chips add colour and richness to these cookies.

Ingredients

1 cup softened butter 1 1cup cupsoftened butter
1 cup granulated sugar 1 1cup cupgranulated sugar
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
2 eggs 2 2eggeggs
2 tsp vanilla 2 2tsp tspvanilla
2 cups all purpose flour 2 2cups cupsall purpose flour
1 tsp baking soda 1 1tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
2 2cups cupsjumbo or regular chocolate chips
1-1/2 1-1/2cups cupsred candied cherries, halved

Preparation

Line bottom and sides of 15- x 10-inch (38 x 25 cm) rimmed baking sheet with parchment paper or grease; set aside.

In large bowl, beat butter and granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour, baking soda and salt. Add to butter mixture; stir until smooth. Stir in chocolate chips and cherries.

With offset spatula, spread dough in prepared pan. Bake in centre of 350°F (180°C) oven until golden brown and centre is slightly soft, about 25 minutes. Let cool in pan on rack for 10 minutes. Cut into bars. Let cool completely in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional information :

Variations
Nutty Chocolate Chip Cookie Bars: Replace cherries with 2 cups (500 mL) unsalted peanuts or slivered almonds.

Hazelnut Toffee Cookie Bars: Replace chocolate chips with 4 chocolate-covered toffee bars (39 g each), such as Skor, coarsely chopped. Replace candied cherries with toasted hazelnuts, coarsely chopped.

To toast hazelnuts, spread on rimmed baking sheet and bake in 375°F (190°C) oven until golden and fragrant, about 8 minutes. Transfer to tea towel; fold over and rub vigorously to remove as much of the skins as possible. Let cool.

Source : Canadian Living Magazine: January 2004