Chocolate and cherries flavor this luscious variation on the classic recipe for Five Layer Bars. I like these cookies best with a combination of maraschino and dried cherries. The maraschino cherries lend color; the dried cherries add a delightful tartness.
Ingredients
- 10 tablespoons (1 stick plus 2 tablespoons) butter, cut into chunks
- 1 3/4 cups graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1 (14-ounce) can sweetened condensed milk
- 6 ounces (1 cup) bittersweet or semisweet chocolate chips
- 1 cup chopped maraschino cherries, 1 cup chopped dried cherries, or 1/2 cup of each
- 1 cup chopped roasted almonds
Instructions
- Preheat oven to 350 degrees F.
- Place the butter in a 13-by-9-inch baking pan. Heat in the oven until melted; remove the pan from the oven.
- Stir together the crumbs, cocoa and sugar. Sprinkle evenly over the butter. Pour the sweetened condensed milk evenly over the crumb mixture. Sprinkle with the chocolate and cherries. Sprinkle almonds evenly over top and press down lightly.
- Bake for 25 to 30 minutes, or until lightly browned.
- Set the pan on a wire rack and cool completely. For firmer cookies that are easier to cut, cover pan with foil and let stand at room temperature for 6 to 8 hours. Using a sharp knife dipped in warm water, cut into bars.
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