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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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  • MS112618663
    11 JAN, 2018
    The taste was moist and rich with a crunchy topping but I found that there were too many steps to this recipe. The cooking of the cherries and I found it to be rich, crumbly and moist at the same time and sort of bitter tasting from the cherries. It tasted pretty good but I don’t know if it’s worth making again because there were too many steps to the recipe. I premeasured everything in advance so I wouldn’t forget anything and ended up forgetting to blend the chips into the filling before topping it with the crumbs! I just sprinkled the chips over the top of the crumb mixture and it was fine. I also didn’t toast the coconut and used organic,unsweetened and finely shredded. If you want to try this recipe read it over a few times and pre-measure. I started off using a pastry blender for the crumb mixture and the flour was falling outside of the bowl. Use a large bowl. I found that using my fingers was more efficient. I also didn’t have a 9 inch square pan so I used my 9 inch round cake pan and it worked well. Just be sure to line the bottom with parchment.
    Reply
    • MS112618663
      11 JAN, 2018
      I meant that the cooking of the cherry mixture was a bit much. I wonder if you can just omit that step and mix all the sugar into the filling and blend preserved,drained cherries to the filling at the end. I didn’t have dried cherries so I used one cup of cherries preserved in a kirsch liquid that I had in the pantry.
  • 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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