Triple chocolate, cherries, and pretzels combine to make a new, bar version of the classic Black Forest Chocolate Cake. We love making bars for holiday parties, gifting, and cookie swaps. Our test kitchen found that the Dark Chocolate Caramel Fudge Snappers make for a decadent base that’s too rich and flavorful not to love.
1 cup coarsely chopped Dark Chocolate Caramel Fudge Snappers®
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
21 oz can cherry pie filling
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
Heat oven to 350 degrees F. Lightly grease 9 x 9 x 2-inch square baking pan. Chop Dark Chocolate Caramel Fudge Snappers® into medium chunks. Reserve the chop crumbs for garnish if desired. Mix flour, baking powder and salt in bowl. Beat butter, granulated sugar, brown sugar, cocoa, eggs and vanilla in bowl until fluffy and smooth. Stir in flour mixture until blended. Fold chopped Snappers® into the batter. Spoon onto greased baking pan and evenly spread. Bake 10-15 minutes. Remove from oven and evenly spread cherry pie filling on top. Bake another 10-15 minutes until firm. Remove from oven and let bars cool in the pan. Melt milk chocolate chips and white chocolate chips in separate bowls. Drizzle the cooled bars with melted chocolate. Sprinkle the finishing touch of Snappers® crumbs on top. Cut into squares and enjoy!