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Merry Cherry Chip Chocolate Cookie Bars

Julie B.

These fudgy bars created by Julie B. are the Undeniably Dairy judge’s choice winner for the 2024 Holiday Cookie Recipe Contest! A decadent and rich chocolate base layer with a creamy cherry filling in the middle and chocolate on top. Fans of chocolate-covered cherries will enjoy these luscious bars.
30 min Prep Time
20 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Servings: 32

Servings: 32

Ingredients

  • For the cookie layer:

  • 3/4 cup butter (1-1/2 sticks), softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

  • For the filling:

  • 1/4 cup heavy cream
  • 3 packages (4 ounces each) white chocolate baking bar or baking chips
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped maraschino cherries (red, green or both), well drained

  • For the topping:

  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup sliced almonds, toasted

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

For the cookie layer: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Slowly add dry ingredients to the butter mixture and continue mixing until incorporated. Cover and refrigerate for 30 minutes.

Step 3

Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides. Press the cookie dough evenly into the bottom of the pan. Bake at 350 degrees Fahrenheit for 16-18 minutes or until edges are slightly firm and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.

Step 4

For the filling: Heat the cream in a small pan on the stove or in the microwave until heated throughout. Place the white chocolate in a medium size microwave-safe bowl. Pour heated cream over the white chocolate, let sit for 1 minute; stir smooth. If chocolate is not completely melted, microwave in 15-second intervals until melted and smooth. Stir in the coconut and chopped cherries. Spread evenly over the cooled cookie base. Cover and refrigerate until set, about 30 minutes.

Step 5

To make the topping: Microwave the cream and butter until heated throughout. Place the semisweet chocolate chips in a small microwave-safe bowl. Pour heated cream and butter over the chocolate, let sit for 1 minute; stir until smooth and shiny. If chocolate is not completely melted, microwave in 15-second intervals until melted and smooth. Let cool slightly, about 5 minutes, and spread evenly over the filling. Immediately sprinkle with the toasted almonds. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars. Makes 32, 1-inch x 2-inch cookie bars.