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Homey chocolate chip and oatmeal cookies are all very well for the rest of the year.\u00a0 The holidays, though, cry out for something spectacular.<\/p>\n
It takes an over-the-top cookie like these chocolate cherry hazelnut bars to stand out among the fanciful sugar cutouts, elaborate spritz and spicy gingerbread men found on platters at every neighborhood party and office pot luck this time of year.<\/p>\n
I usually try out a new cookie every year during the holidays, but this recipe has become a standard.\u00a0 It\u2019s always a hit on the cookie platter and it makes great gifts, too.\u00a0 The fact that it takes only minutes to pull together only adds to its charm.<\/p>\n
The generous layer of high quality chocolate atop a crunchy cocoa-dusted crust makes a truly decadent offering.\u00a0 I use the best bittersweet and milk chocolate I can find\u2013Valrhona when I can find it at a good price. What really sets these cookies apart from the familiar 7-layer bar recipe\u00a0 found on\u00a0 the back of cans of sweetened condensed milk, though, is the grown-up flavors of tart dried cherries and toasted hazelnuts.<\/p>\n
The only problem is they go fast, even though they\u2019re incredibly rich.\u00a0 So slice the bars smaller if you\u2019re expecting a crowd.<\/p>\n
Or set aside a few for yourself.\u00a0 The cook deserves a treat, too.<\/p>\n
2 cups graham cracker crumbs (about 16 crackers)
\n\u00bd cup good quality cocoa
\n\u00bd cup sugar
\n10 tablespoons (1 1\/4 sticks) unsalted butter, melted
\n1 cup ground hazelnuts
\n\u00be cup dried sour cherries
\n2 3.5-ounce bars bittersweet chocolate, broken into 1\/4-inch pieces
\n1 3\/5-ounce bar milk chocolate, broken into 1\/4 inch pieces
\n1 cup hazelnuts, toasted lightly and coarsely chopped
\n1\u00bc cups (14-ounce can) sweetened condensed milk<\/p>\n
Preheat oven to 350 degrees.\u00a0 Line a 9- by 13-inch baking pan with heavy-duty aluminum foil, leaving a tail at each end to serve as handles so bars can be easily removed from pan after baking.\u00a0 In a small bowl, mix graham cracker crumbs, cocoa and sugar.\u00a0 Stir in melted butter until well blended.\u00a0 Press crumbs evenly into bottom of prepared pan.<\/p>\n
Spread ground hazelnuts evenly over surface of crumbs.\u00a0 Top with an even layer of cherries, then a layer each of the bittersweet and milk chocolate.\u00a0 Scatter toasted, chopped hazelnuts over all.\u00a0 Drizzle sweetened condensed milk over the layered ingredients, being careful to moisten every section of the cookie base.<\/p>\n
Bake 30-40 minutes, until milk topping begins to turn a pale golden brown.\u00a0 Remove from oven and cool in pan on wire rack.\u00a0 When cooling is complete, carefully left foil from pan and transfer bars to cutting surface.\u00a0 With sharp knife, cut lengthwise into 4 strips and crosswise into 9 rows.<\/p>\n
Store in airtight container or freeze until ready to serve.<\/p>\n
Aleta Watson<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Homey chocolate chip and oatmeal cookies are all very well for the rest of the year.\u00a0 The holidays, though, cry out for something spectacular. It takes an over-the-top cookie like these chocolate cherry hazelnut bars to stand out among the fanciful sugar cutouts, elaborate spritz and spicy gingerbread men found on platters at every neighborhood … Continue reading Upscale bar cookies for the holidays<\/span>