Reviewed: Jul. 1, 2009

These sounded so interesting to me...and I wasn't dissapointed. Easy to prepare, look pretty and sinfully sweet. I agree with other reviewers that said a small piece goes a long way...very rich, but good. Only changes I made was to "wing it" making the frosting. I added the juice, but also finely chopped some cherries to kick up the cherry flavour. Also added a tiny bit of almond extract. Excellent recipe...Thanks!

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Chef Stef

Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada

Living In: Bowmanville, Ontario, Canada

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Reviewed: Feb. 18, 2009

I'm giving this 5 stars because my guys really liked them. They are basically a chocolate crust with a solid 'hot fudge' layer and a cherry icing. Just a bit much for me and I have a terrible sweet tooth. I think if I made them again, I would double the crust or halve the fudge and the icing. I was trying to figure out how I could increase the cherry flavor....I thought about putting a cherry half on each piece, but they are so rich you have to cut them too small for that. If I made these again, I would use them on a cookie tray and not by themselves.

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Cyndy C.

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Reviewed: Feb. 18, 2009

These were great! I didnt have an 8x8 pan and so I used an 11x7 pan as all recipes suggests in their pan conversion article. The crust and fudge layer was perfect for this but I found with substituting the pan size I needed to double the icing. It worked out well with getting to use the first batch as a crumb coating anyway. The office and family loved it!

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Wilton, Connecticut, USA

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Reviewed: Feb. 18, 2009

I made 3 different cookies for Valentine's day trays and this by far was the most liked, many people asked for the recipe. I used the 8x8 but I lined it with parchment paper and it worked perfectly. I followed all of the other directions with two excpetions, the first I used about 1/3 cup of white choc chips in place of all choc. and lastly I added about 1/3 of a cup of chopped candied cherries to the frosting. Quick, easy and delicious!

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jomist3

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

I made these for a Breast Cancer Awareness Bake-Off at my boyfriend's office. (Everything donated had to be pink). These were pretty tasty. Very sugary. Sold all but a few.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: 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.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 18, 2008

Fudgey. DELICIOUS. Everyone raved about them when i brought them into class. i added a couple teaspoons of the cherry juice into the batter for an extra kick.

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rollmeup

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Reviewed: Mar. 5, 2008

These are good. I made for a bachlorette party for my cousin. They were begging me for the recipe

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helen2000

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: 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!

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Pinky1013

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: May 7, 2007

This is a very pretty dessert bar. I followed directions & it turned out beautiful. I didn't add the chocolate icing though. These are very very sweet, so cut the bars tiny!

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hot chef

Cooking Level: Expert

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Reviewed: Aug. 7, 2006

I should have used my good judgment and not put the full amount of cherry juice in the icing because it made it too soft. This made them hard to cut nicely, and would make transport difficult if you're planning to take them somewhere, as I was. I thought the cherry flavor was too weak, and perhaps putting some chopped cherries in the icing would make them better. But they're still pretty good and I ate way too many!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 1, 2006

These are awesome! Yes, they are rich...but so pretty and easy to make and did I mention they are delicious? I'll be serving them at my book club tonight!

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RACHELLEY

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2005

I definitely will make these again. Great for entertaining because they look nice. Definitely cut them into small pieces -- very rich. Thanks.

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CLYNCH1

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Reviewed: Jun. 6, 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.

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