Black Forest Bars Diabetic Recipes

BLACK FOREST BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

BLACK FOREST BARS

Steps:

• Preheat oven to 350°F.
• Combine cake mix and cocoa.
• Cut in butter until crumbly.
• Add eggs and cherry juice; mix well.
• Spread HALF in a greased 13 x 9" metal pan.
• Drop pastry filling by small spoonfuls to within 1/2" of edges. Spread gently to cover chocolate mixture.
• Drop remaining chocolate mixture by small spoonfuls and gently spread to cover filling. Make sure it touches the pan on all sides or it will shrink when it bakes.
• Bake 25 - 28 minutes.

IRRESISTIBLE BLACK FOREST BARS

Steps:

• Line a 9" x 13" cake pan with parchment paper; set aside.
• In a bowl, beat the softened butter with sugar until fluffy.
• Sift the flour and cocoa over the top; stir until combined.
• Press into the prepared pan.
• Bake in the centre of a 350 degree F oven until firm, about 15 minutes.
• Let cool in the pan on a rack.
• Spread the cooled base with the sour cherry jam.
• Whisk together the 1/2 cup of flour, 1/3 cup of sugar and 2 tablespoons cocoa powder.
• Cut in the cold butter until crumbly.
• Sprinkle over the jam.
• Bake in the centre of the oven, again at 350 degrees F, until firm to the touch, about 30 minutes.
• Let cool in the pan on a rack.
• Dust with icing sugar.

BLACK FOREST COFFEE

Steps:

• Pour syrup and juice into empty coffee carafe of coffee maker.
• Prepare 4 cups brewed coffee with cold water.
• Stir until mixed.
• Serve with a dollop of whipped cream and a sprinkle of shaved dark chocolate.