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Chocolate Cherry Bars

Nutrition Facts Canadian

1Bar 24g Total Servings: 60

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

0 g

Saturated / Saturé

0 g

+ Trans / Trans

Cholesterol / Cholestérol

5mg

Sodium / Sodium

2.500000mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1Bar 24g Total Servings: 60

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

0 g

Saturated Fat

0 g

+ Trans

Cholesterol

5mg

Sodium

2.500000mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

22 mins

Total time

52 mins

Ingredients

¾ cup margarine (144g)
¾ cup granulated sugar (150g)
2 egg (112g)
1tsp vanilla or kirsch (3g)
1pkg Kinnikinnick Sugar Cookie Mix (454g)
½ cup water (120g)
1/3 cup cocoa powder (38g)
1 cup glazed cherries (washed and sliced) (225g)
Optional 8oz semi-sweet chocolate (chopped) (225g)
Optional glazed cherries (whole)

Directions

Preheat oven to 350°F (176°C). In a medium bowl combine Kinnikinnick Sugar Cookie Mix and Cocoa powder, mix until combined and set aside.

In a medium bowl, cream together margarine, sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly add dry mix to creamed mixture, alternating with water. Mix until combined. Fold in chopped cherries.

Line a 15”x10” cookie sheet with parchment. Press mixture until even using a wet pallet knife to help. Bake at 350°F for 18-22 minutes. Cut into desired size and drizzle or dip each bar with semi-sweet chocolate. Decorate with a whole cherry.

Yields 60 individual bars. Bars can be stored for up to 3 months in the freezer.

Tips & Variations

These bars do not flow a lot. It is important to press them to ensure an even end product. Store bars in an airtight container, with layers of parchment paper between.
If you prefer to make a cookie format: drop dough using a scoop (#40) or tablespoon unto a parchment lined cookie sheet. Press slightly. Bake for 12 minutes. Drizzle or dip with chocolate and finish with a whole cherry.

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