These decadent cookie bars
boast a chocolate cookie crumb crust topped with a mixture of
sweetened condensed milk, cherry pie filling, slivered almonds
and chocolate chips.
Cherries
'N Cream Bars
- 2 cups chocolate cookie
crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (21-ounce) can cherry filling and topping
1/2 cup slivered almonds, coarsely chopped
1/2 cup miniature semisweet chocolate morsels
- Put cookie crumbs, sugar
and butter in a medium mixing bowl; mix well. Press into the
bottom of a 13 x 9 x 2-inch baking pan.
- Put heavy cream, sweetened
condensed milk and vanilla in a large mixing bowl; stir to mix.
Refrigerate, covered, at least 30 minutes. Beat with an electric
mixer on medium speed 3 to 4 minutes, or until soft peaks form.
Do not overbeat.
- Gently fold in cherry
filling, almonds and chocolate morsels. Spoon cherry mixture
evenly over crumb crust. Cover and freeze 6 to 8 hours, or overnight.
To serve, let stand at room temperature 15 minutes. Cut into
squares or bars. Garnish with additional cherry filling and mint
leaves, if desired.
Makes 15 to 18 servings.
Recipe provided courtesy
of the Cherry Marketing Institute.
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