Recipe by love to bake
"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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unsweetened cocoa powder
1 (14 ounce) can
sweetened condensed milk
1 1/2 cups
maraschino cherry juice
1 (1 ounce) square
semisweet chocolate, chopped
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!
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.
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.
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.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 98
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