Black Forest Bars

Total Time:
2 hr 30 min
1 hr 20 min
30 min
40 min

about 24 bars

  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup almond flour
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 cup cherry jam
  • 3/4 cup dried cherries, chopped
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon pure almond extract
  • 1 1/2 ounces white chocolate, chopped
  • Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.

  • Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.

  • Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.

  • Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.

  • Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

  • Photograph by Levi Brown

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