Back to School

Today is the first day of school for many local school districts and soon my college age son will be heading back as well. But while he's here I can keep the cookie jar stocked with homemade treats. This recipe whips up quickly with just a few ingredients. I had some cherry preserves in the pantry and substituted that for the raspberry called for in the original recipe.

Chocolate-Cherry Bars

2 cups AP flour

1/2 cup packed brown sugar

1/4 tsp salt

1 cup cold butter

1 14 oz can sweetened condensed milk

2 cups semisweet chocolate pieces (I used chunks)

2/3 cup cherry preserves

Preheat oven to 350 degrees. For crust, place flour, brown sugar, salt and cold butter in a food processor. Cover and process until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture for topping.  Press remaining crumb mixture into the bottom of a greased 13x9x2 inch baking pan.  Bake for 14 minutes.

Meanwhile, for filling, heat condensed milk and 1 cup of the chocolate pieces in a small saucepan over low heat, stirring constantly, until chocolate melts.  Pour chocolate mixture over baked crust, using spatula to spread evenly.  Sprinkle with reserved crumb topping.  Drop teaspoons of the preserves 1 1/2 inches apart over top.  Sprinkle with remaining chocolate pieces.

Return pan to oven and bake for 30 minutes more or until filling is set.  Cool completely. Cut into bars. Makes 32 bars. 

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