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Starting with a sugar cookie base, this rich confection is made with a medley of chocolate chips, vanilla chips and maraschino cherries. Don't wait too long to have seconds, or they may be gone!
BASE
1 (18-ounce) package refrigerated sugar cookies
FILLING
1/3 cup semisweet chocolate chips
1/4 cup butter or margarine
1/4 cup unsweetened baking cocoa
3 tablespoons light corn syrup
1 tablespoon milk
2 cups powdered sugar
1 (10-ounce) jar maraschino cherries, drained, chopped (about 30 cherries)
TOPPING
1 cup white chocolate chips (vanilla)
2 tablespoons shortening
GARNISH, IF DESIRED
Chocolate shavings or curls
Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of ungreased 13 x 9-inch pan to form base. Bake at 350°F. for 12 to 16 minutes or until light golden brown. Remove from oven. Cool 45 minutes or until completely cooled.
In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cocoa, corn syrup and milk; blend well. Add powdered sugar; mix until smooth. Press over cooled base. Top with cherries; gently press into filling.
In small microwave-safe bowl, combine vanilla chips and shortening. Microwave on HIGH for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Spoon and spread over filling. Refrigerate 20 minutes or until set. Cut into squares or diamond-shaped pieces. Garnish with chocolate shavings.
Catherine Stovern - Veteran, Wyoming
Bake-Off® Contest 39, 2000
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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