May 8, 2015

Cherry Chili Chocolate Bars

Colorado State Fair Winner

Ease of preparation and cayenne kick these cookie bars up to blue ribbon status…and complete deliciousness! They come from longtime state fair contester Laura Milosavich who won first place at the Colorado State Fair last year (2014).

A delicious cookie crust is topped with spiced chocolate and a cherry jam/dried cherries layer. You bake it with a streusel topping, almonds and coconut, which altogether give the bars a warm, toasted look. And they taste warm too with the spiced chocolate. The texture has all the best elements of a terrific sweet treat:  chewy, a touch of gooey and a bit of crunch.

We tweaked the recipe a tish and found it foolproof. You may want to adjust the cayenne in the chocolate depending on your heat preference and the potency of your chili powder.

Enjoy!

-Cyndi

 

Cherry Chili Chocolate Bars

1 cup dried cherries, chopped

1 1/2 cups (16 ounce jar) tart red cherry jam

1/2 teaspoon almond extract

Nonstick vegetable oil spray (or 1/2 tablespoon butter)

2 cups Gold Medal all-purpose flour

2/3 cups sugar

1 teaspoon ground cinnamon

2/3 cup butter, cut in small cubes

2 teaspoons vanilla extract

4 tablespoons milk

8 ounces (1 cup) semi-sweet chocolate chips

1 tablespoon vegetable shorting

1/2 teaspoon ground cayenne pepper (or to taste)

1 cup flaked coconut

1 1/4 cup sliced almonds

 

Preheat oven to 375°F. Combine dried cherries, jam and almond extract. Set aside. Line 13×9-inch baking pan with foil, leaving overhang for removing bars later. Prep foil with nonstick spray or butter for easier removal.

Combine flour, sugar and cinnamon in food processor; blend a few seconds. Add butter and vanilla extract. Pulse until mixture resembles coarse meal. Add milk and blend. Pulse, until mixture comes together in small clumps. Reserve 1 cup (packed) mixture in medium bowl; set aside. Further blend remaining mixture in processor until dough comes together. Press into bottom of prepared baking pan; poke with fork several times. Bake 15 minutes or until light golden. Cool.

Melt chocolate and shortening in microwave (30 seconds, then 10 second increments), stirring until smooth. Add cayenne, stirring until well blended. Spread the chili chocolate over the crust. Spread cherry mixture on top of chocolate layer. Combine coconut flakes and almonds with reserved cup of topping (flour butter mixture), stirring with fork until evenly combined. Spread evenly on top of cherry layer.

Bake 25-30 minutes or until filling is bubbling and the topping is light golden brown. Cool in pan on rack, about 30 minutes. Using foil overhang, lift cookie from pan. Once completely cooled, cut to 24 squares or desired size.

-Recipe from Laura, Colorado State Fair, 2014 Gold Medal Flour Cookie Contest