| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 3/4 |
c |
Powdered sugar |
| 3/4 |
c |
Margarine, softened |
| 2 |
oz |
Semi-sweet chocolate, melted |
| 1 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Milk |
|
|
Topping: |
| 1/2 |
c |
Maraschino cherries |
| 4 |
c |
Powdered sugar |
| 1/2 |
c |
Margarine, sotened |
| 1/2 |
ts |
Rum extract |
| 3 |
oz |
Cream cheese, softened |
| 1 |
oz |
Semi-sweet chocolate, melted |
INSTRUCTIONS
1. Heat oven to 325*. Grease 13X9 inch pan.
2. In large bowl, beat 3/4 cup powdered sugar and 3/4 cup margarine
until light and fluffy. Add 2 oz melted chocolate; blend well. Lightly
spoon flour into measuring cup; level off. Add flour, baking powder, salt
and milk to margarine mixture; blend well. Press dough in bottom of
prepared pan.
3. Bake 325* for 15 - 20 minutes or until center is set. Cool
completely.
4. Chop cherries; drain well, reserving 2-3 tablespoons cherry juice.
In large bowl, combine 4 cups powdered sugar, 1/4 cup margarine, reserved
cherry juiice, rum extract and cream cheese; beat until smooth. Stir in
cherries.
5. Spread topping evenly over cooled bars. Drizzle 1 oz melted
chocolate over topping.
6. Refrigerate at least 1 hour before cutting into bars. 48 bars.
NOTE: These bars have a chocolate shortbread-like crust with a
creamy cherry filling. They can be baked in advance and frozen to save
time.
Source: Pillsbury's Party Time Recipes
Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 17, 1997
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