Cherry Truffle Squares - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chocolate and cherries, always a dynamic duo, have an especially luscious character in these rich cookie-crusted squares.
Ingredients
- 1 roll Pillsbury™ 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)
Instructions
- 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.
- Bake 12 to 16 minutes or until light golden brown. Cool completely, about 45 minutes.
- 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.
- 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.
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