Chocolate Cherry Bars

1 c. (2 sticks) butter or margarine
3/4 c. Hershey’s cocoa or Hershey’s special dark chocolate cocoa
2 c. sugar
4 eggs, divided
1/3 c. chopped almonds
1 1/2 c. plus 1/2 c. all-purpose flour, divided
1/2 tsp. almond extract
1 c. Hershey’s brand chocolate mini kisses
1 can (14 oz.) sweetened condensed milk
1 c. drained maraschino cherries, chopped

Heat oven to 350°. Generously grease a 13-inch x 9-inch x 2-inch pan. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1 1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes. Meanwhile, whisk together remaining 1 egg, 1/2 c. flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle with Mini Kisses and cherries. Return to oven. Bake additional 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold,six hours or overnight. Cut into bars. Cover and refrigerate leftover bars.

from the kitchen of Arlene Isder

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