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Chocolate-Cherry Crumb Bars

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Although this bar is as rich and moist as cake, you don't need a fork to enjoy it. The kirsch-spiked filling will appeal to grown-up tastes; for kids, simply omit the liqueur.

Source: Martha Stewart Living, September 2004
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  • vitaminc449
    20 SEP, 2017
    Good. At one point in the recipe it says to use a pastry blender to incorporate butter until it resembles course meal. Because this resembles instructions for pie crust, I assume the butter should be chilled. But it doesn't say that in the recipe. The default is to have butter at room temperature unless a recipe states otherwise. To toast the coconut, I put a small amount of butter in a non-stick frying pan at medium heat and moved the coconut around until it was crispy. Based on the final product, I believe the toasting of the coconut is important. I did use regular sweetened shredded coconut. I don't think it matters that it's sweetened.
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