Cherry Chocolate Bars

For shortbread base:

2 sticks (1 cup) butter, softened
1 and 1/4 cups brown sugar
3 large eggs
1 t ground ginger
1 t vanilla
1/4 t salt
1 1/2 cup flour
1/4 cup minced dried Cherry's
1/4 cup dark chocolate, coarsely chopped

For frosting:

4 oz Mascarpone cheese
1 1/2 cup powdered sugar
2 T butter, softened
1 t vanilla

For garnish:

2 T dried Cherries, minced
1/3 cup dark chocolate chips, melted

Preheat oven to 350 and lightly grease a 9×13 pan.


Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. 


Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. 


Next use a sandwich bag with a small corner cut (as your homemade pastry bag) add melted chocolate and drizzle the chocolate over the cake. 


Refrigerate until chocolate is firm, cut into triangles and serve.

Shared by Sarah Cummins

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