Cherry Truffle Squares

Chocolate and cherries, always a dynamic duo, have an especially luscious character in these rich cookie-crusted squares.

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Servings 48

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Bake-Off® Contest 39, 2000

Catherine Stovern

Veteran, Wyoming

ingredients 11
Prep Time 15 min
Total Time 1 hr 40 min

Ingredients

Crust and Filling

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1/3: cup semisweet chocolate chips

1/4: cup butter or margarine

1/4: cup unsweetened baking cocoa

3: tablespoons light corn syrup

1: tablespoon milk

2: cups powdered sugar

1: jar (10 oz) maraschino cherries, drained, chopped (about 30 cherries)

Topping

1: cup white vanilla baking chips

2: tablespoons shortening

Garnish, if desired

: Chocolate shavings or curls

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Directions

1 Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of ungreased 13x9-inch pan to form crust.
2 Bake 12 to 16 minutes or until light golden brown. Cool completely, about 45 minutes.
3 In medium microwavable bowl, mix chocolate chips and butter. Microwave on High 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in cocoa, corn syrup and milk until well blended. Add powdered sugar; mix until smooth. Press over cooled crust. Top with cherries; gently press into filling.
4 In small microwavable bowl, place vanilla baking chips and shortening. Microwave on High 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Spoon and spread over filling. Refrigerate about 20 minutes or until set. For bars, cut into 8 rows by 6 rows, or cut into diamond-shaped pieces. Garnish with chocolate shavings.