Black Forest Cookie Bars
Candied cherries and chocolate chips add colour and richness to these cookies.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 163 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 24 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 5% |
| vit C | 2% |
| folate | 5% |
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1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) jumbo or regular chocolate chips
1-1/2 cups (375 mL) red 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
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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
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