Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Cherry Crumb Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 9 large or 1 dozen small bars 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. Ingredients 1 ¼ cups dried cherries, coarsely chopped 1 ¼ cups unsalted butter (2 ½ sticks), all but 2 tablespoons cut into small pieces 1 cup granulated sugar ⅔ cup water ½ cup unsweetened Dutch-process cocoa powder 1 teaspoon coarse salt ¾ cup packed light brown sugar 1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted 2 cups plus 7 ½ teaspoons all-purpose flour 1 large egg 2 tablespoons kirsch or cherry-flavored liqueur (optional) ½ cup semisweet chocolate chunks Vegetable oil, cooking spray Directions Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray. Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved. Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes. Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture. Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days. Rate it Print