Chocolate Cherry Bars
When I was a stay at home mom I used to collect the Pillsbury BakeOff books. This recipe is from 1974, the 25th Silver Anniversary edition. I still make these Chocolate Cherry bars!
When I was a stay at home mom I used to collect the Pillsbury BakeOff books. This recipe is from 1974, the 25th Silver Anniversary edition. I still make these Chocolate Cherry bars!
- Carbohydrate 361.743789113333 g
- Cholesterol 832.167376333333 mg
- Fat 72.54801762 g
- Fiber 6.57066679795583 g
- Protein 31.3946738833333 g
- Saturated Fat 34.4671998136667 g
- Serving Size 1 1 Dozen (781g)
- Sodium 825.477944333333 mg
- Sugar 355.173122315378 g
- Trans Fat 6.02134943000002 g
- Calories 2168 calories
Step-by-step
- Grease and flour a 15 x 10 jelly roll pan or a 13 x 9 pan.
- In a large bowl combine first 4 ingredients. By hand, stir til well mixed.
- Pour into pan (jelly pan bake 20 to 30 minutes...13 x 9 pan bake 25 to 30 minutes) or until toothpick inserted in center comes out clean.
- While bars cool, prepare Frosting.
- In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, 1 minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.
Standard recipes rarely warn bakers about the financial inefficiency of buying specialty cake mixes versus measuring standard pantry staples. Substituting standard all-purpose flour mixed with cocoa powder requires adjusting the leavening agents, specifically adding half a teaspoon of baking powder per cup of flour to maintain the intended rise. Whole milk can replace cream without sacrificing structural integrity, provided the fat content remains at three percent or higher.
Managing Texture and Heat
Overbeating the eggs introduces excess air pockets, turning a dense, fudgy crumb into a dry, cake-like structure that ruins the contrast with the cherry filling. Pan selection dictates the baking duration completely. Utilizing a 15-by-10-inch jelly roll pan spreads the batter thinner, requiring precisely 20 minutes at 350 degrees Fahrenheit before a wooden toothpick inserted into the center emerges clean.
- Grainy frosting results from insufficient boiling time; ensure the sugar, butter, and milk mixture reaches a rolling boil for exactly one full minute before adding the chocolate pieces.
- Seizing chocolate happens instantly if moisture contacts the melting semi-sweet pieces, so dry all utensils thoroughly before preparing the glaze.
- Storing these bars in an airtight container at room temperature preserves moisture for up to four8 hours without refrigeration.
