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Chocolate-Cherry Fudge Bars

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Chocolate-Cherry Fudge Bars recipe
photo by:
kraft
If you love chocolate covered cherries, this fudgy, sweet bar is a must-make. The simple bar format makes it a cinch to prepare, but the deep chocolate and sweet cherry fl...read more
time
prep:
25 min
total:
1 hr
servings
total:
3 doz. or 36 servings, one bar each
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What You Need

4
squares BAKER'S Unsweetened Chocolate
3/4
cup (1-1/2 sticks) butter
1-1/2
cups granulated sugar
3
 eggs
1
tsp. vanilla
1
cup flour
1
pkg. (4-serving size) JELL-O Chocolate Instant Pudding
3/4
cup chopped maraschino cherries with 7 Tbsp. of the juice reserved, divided
2
oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup powdered sugar

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Set aside.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and dry pudding mix; mix well. Stir in 1/2 cup of the cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.

MIX cream cheese, powdered sugar and remaining cherry juice until well blended. Drizzle over cooled dessert; top with remaining 1/4 cup cherries. Use foil handles to remove dessert from pan before cutting into bars. Store in tightly covered container in refrigerator.

Kraft Kitchens Tips

How to Drizzle Frosting Easily
Place freezer-weight resealable plastic bag inside small bowl or measuring cup with top of bag extending over top of bowl. Fill bag with frosting; seal bag. Cut small hole in one of the bottom corners of bag. Squeeze frosting through hole onto bars.
Baking in Glass Baking DIsh
If a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25ºF. This is necessary since the glass dish conducts and retains heat better than the metal pan.
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