Best Cherry Chocolate Fudge Bars Recipes

CHOCOLATE-CHERRY FUDGE BARS

Chocolate-Cherry Fudge Bars image

If you love chocolate-covered cherries, this fudge bar is a must-make.

Provided by My Food and Family

Categories Baking Ingredients

Time 1h

Yield 36 servings

Number Of Ingredients 10

Ingredients

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter
1-1/2 cups granulated sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3/4 cup chopped maraschino cherries with 7 Tbsp. of the juice reserved, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar

Steps:

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and pudding mix; mix well. Stir in 1/2 cup cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
Mix cream cheese, powdered sugar and remaining cherry juice until blended. Drizzle over cooled dessert; top with remaining cherries. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

CHERRY CHOCOLATE FUDGE BARS

Cherry chocolate fudge bars image

A delicious snack time treat, perfect for a lunchbox

Provided by freyacm

Time 50m

Yield Makes Bars

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 180C / 160C fan / Gas Mark 4. Line a 20cm/8inch square baking tin with non-stick baking parchment.
Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Remove from the heat and allow to cool for a few minutes.
In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. Stir in the vanilla extract and melted chocolate mixture.
Fold in the cherries, and Jordans Chocolate Country Crisp. Pour into prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the cake is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Leave to cool completely in the tin, before cutting into bars.