Cherry obsession still in full swing, here.
Still eating them by the handful, still putting them in sandwiches, and now I’m shoving them in cookie bars, which just might be the best way to enjoy them, yet…especially since I also shoved almonds and chocolate into said bars.
I made two different versions, and then couldn’t decide which I liked better, so I’m sharing them both! You don’t mind, do you?
One version has Bing cherries, big, bittersweet chocolate chips, and almonds, and the other has Bing cherries, itty-bitty semi-sweet chocolate chips, almonds, and crunchy, crumbled Amaretti di Saronno cookies. Both versions also have a bit of instant espresso granules in them, because I love the way it tastes with the almond. Just trust me on this one, it’s awesome.
If you’re not familiar with the Amaretti di Saronno cookies, they’re basically little, crunchy, Italian, almond-flavored cookies. They super duper tasty. One time, I used them to top a pumpkin pie, and it was the best pumpkin pie, ever. I buy them from a specialty grocery store in my area, but if you can’t find them local to you, they do sell them on Amazon!
I actually brought both versions of these Chocolate Cherry Almond Bars to a Fourth of July party at our friends’ Helen and Kai’s house, and we served them with homemade vanilla ice cream and my favorite hot fudge. They were very well received!
These are good warm, cold, and room temperature, and they keep for like a week either on your counter in a tupperware, or in the fridge. You want these in your house! Or, maybe you don’t. Because then you’ll be eating multiple per day, like me. But, I regret nothing! These are so freakin’ good!
Yield: 16 bars recipe adapted from here
for 1st version:
for 2nd version:
Yield: 16 bars
recipe adapted from here