Makes 24 bars
Bursts of maraschino cherry shine through rich cream cheese topping for these perfect holiday brownies. Chocolate and cherry bars make a great addition to a dessert buffet, Santa’s plate, or gifts for neighbors. Just make sure you save some for yourself.
1 cup butter or margarine (2 sticks)
3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
2 cups sugar
1/3 cup almond, chopped
1 can sweetened condensed milk (14 oz, not evaporated milk)
1/2 teaspoon almond extract
1 cup HERSHEY’S MINI KISSES Chips
1 cup maraschino cherries, chopped, drained
1 1/2 cup all-purpose flour plus 1/3 cup, divided
1.Heat oven to 350 degrees. 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. Bake 20 minutes.
3.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.
TIP – Adjust almond extract for personal preference.
4.Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.
Find this recipe and more holiday treats at hersheyland.com