Black Forest Cherry Bars Recipe 465 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 POUND CAKE WITH CHERRY SAUCE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla. 2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. 3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). 4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). 5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate. Cherry Sauce: Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour). Note: Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit. Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)

BLACK FOREST DREAM BARS

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
• Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

BLACK FOREST CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.
• Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.
• Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• Press remaining dough evenly into the bottom of the baking pan.
• Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.
• Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.
• Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.

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.

BLACK FOREST BROWNIE BARS

Steps:

• Bars:.
• Preheat oven to 325 degrees.
• Melt chocolate and butter in a small saucepan or in the microwave, stirring until smooth.
• Cool.
• Combine flour and salt in a bowl.
• Set aside.
• In mixing bowl, beat eggs until fluffy, about 1 minute.
• Gradually beat in brown sugar.
• Add cooled chocolate mixture and vanilla.
• Stir in flour mixture until blended.
• Stir in walnuts and chocolate chips.
• Spread batter in a buttered 13"x 9" baking pan.
• Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Cherry Cream Cheese Filling:.
• Cream butter and cream cheese in a bowl until light and fluffy.
• Gradually beat in vanilla and powdered sugar.
• Stir in cherries.
• Spread mixture evenly over brownie layer.
• Refrigerate until set.
• Chocolate Drizzle:.
• Melt the chocolate chips and cream over low heat or in the microwave.
• Cool slightly.
• Dip a fork into the mixture and drizzle over the cherry layer.
• Chill until firm then cut in 2"x2" squares.

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 CHERRY BARS RECIPE - (4.6/5)

Steps:

• Refrigerate 2 cans of pie filling until chilled. Using an electric mixer on low speed, beat together remaining can of pie filling, dry cake mix, oil, eggs and brandy or cherry juice until well mixed. Stir in chocolate chips. Pour batter into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean; chill. Before serving, spread chilled pie filling evenly over top. Cut into bars and serve with whipped topping, if desired. Serves 10 to 12.