Chewy chocolate almond bars topped with a sweet almond glaze studded with mini chocolate kisses and chopped maraschino cherries.

Chocolate Cherry Bars

1 cup butter or margarine
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 cups granulated sugar
4 large eggs - divided use
1 1/2 cups plus 1/3 cup all-purpose flour - divided use
1/3 cup chopped almonds
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1 cup chopped maraschino cherries, drained

1. Heat oven to 350°F (175°C). Generously grease 13 x 9 x 2-inch baking pan.
2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1 1/2 cups flour and almonds; mix well. Pour into prepared pan.
3. Bake 20 minutes.
4. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.
5. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack.
6. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.

Makes about 48 bars.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.