Pink Ladies Recipe -
Pink Ladies Recipe
  • READY IN 55 mins

Pink Ladies

Recipe by  

"A rich chocolate filling on a chocolate base topped with pink icing and chocolate stripes. These elegant ladies are welcome in anyone's kitchen!"

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Ingredients Edit and Save

Original recipe makes 25 squares Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
  2. Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
  3. Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
  4. In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2009

Creamy, fudgey, rich and sinfully good. Be forewarned, you'll think you're skimping when you cut these into itty bitty bars, but a little of this goes a long way! I made these just as the recipe directed, but found I only needed 2-1/2 T. of the cherry juice in the frosting to get the consistency I wanted. I chilled the baked bars briefly before cutting them, just long enough for them to set and be somewhat firm. So, so pretty, and perfect for Valentine's Day! Too few cooks have made these--I hope you'll give these a try!

Most Helpful Critical Review
Oct 16, 2011

Pink Ladies are easy to make. They are sweet even for me and I am a big sweet eater. These sure are pretty. For me, I prefer a brownie with chocolate frosting but these are good. Sure to satisfy a sweet tooth.


40 Ratings

Feb 13, 2009

naples34102, you have - once again - steered me in the right direction. Holy Hannah, these are incredible! Followed exactly, except dropped about 2 tsp cherry juice into the filling.

Jun 06, 2004

These fudgy bites will definitely satisfy a sweet tooth. And they are so pretty! Be sure to cut them in small squares because they are beyond rich. I especially like the cherry icing. Make sure the pan of bars is totally cool before you spread the icing or you'll melt it. I think these taste best when stored in the refrigerator and served chilled. They are also much easier to cut when cold.

Feb 10, 2008

I served these at a bridal shower where everything was pink. They were a huge hit with over 30 guests!Everyone thought it was such a unique recipe and reminded them of chocolate covered cherries. I cut them in to little tiny (like petite fours) squares because they are so rich. I did follow the advice of another reviewer and put them in the fridge before cutting and unfortunately, this made them hard as a rock and really hard to cut. If you choose to do this, make sure you let the pan sit out for a little bit so they are easier to cut!

Aug 14, 2009

Made these as per the recipe and they were great. Did cut back a tiny bit on the cherry juice and placed a half a pitted FRESH cherry on top of each square. If I had a nice pitter, I would use the whole cherry with stem for presentation. ALSO made the same recipe using the grated rind of one fresh orange in the "crust" Omitted the cherry juice and frosted with orange buttercream frosting and a dusting or cocoa powder insead of chocolate drizzle--this cut the overwhelming sweetness and got raves too.

Apr 05, 2010

I chose this recipe because I loved the colours and thought it would be a perfect way to use up my maraschino cherry juice. I did follow the recipe exactly, I chilled for about 60 minutes before cutting. I did find the cutting quite difficult, they just kept oozing at the side, and the chocolate constantly cracked. Personally I think it would be better to cut before drizzling with the chocolate, sure it would give a more professional finish. These are extremely sweet, you really do only need the smallest portion.

Mar 04, 2010

I'm rating 4/5 b/c I didn't actually eat them, I'm fasting for Lent (no meat/dairy) but I made them for an office potluck and EVERYONE LOVES THEM! When I was making them I had to re read the instructions several times b/c I wasn't sure if I was doing it right...but they d/n take long at all & everyone loves 'em! Thanks for sharing!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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