Delicious Chocolate Cherry Walnut Bars

Chocolate Cherry Walnut Bars Recipe

• 3 cups walnut pieces
• 1/4 cup granulated sugar
• 3 cups dried cherries
• 1/2 cup 100% natural unsweetened cherry juice
• 2 cups light brown sugar
• 1 cup heavy cream
• 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
• 6 tablespoons unsalted butter at room temperature

1. Preheat oven to 325F degrees.
2. Toast the walnuts on a baking sheet (in the preheated oven) until lightly golden brown, about 10 minutes.
3. Remove walnuts from oven and cool to room temperature.
4. Place 2 cups toasted walnuts and 1/4 cup granulated sugar in food processor and finely chop, about 2 minutes.
5. Transfer the finely chopped nut mixture to 9x13-inch nonstick baking pan and use fingers to press mixture into bottom of pan, creating an even bottom layer. Set aside.
6. Heat the dried cherries and cherry juice in saucepan over medium-high heat. Bring to a boil, then remove from heat and allow to cool at room temperature for 30 minutes.
7. Sprinkle cooled cherry mixture evenly over the nut layer.
8. Heat the brown sugar and heavy cream in a saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar. Adjust heat and allow mixture to simmer for 15 minutes. Remove from heat and stir in chopped chocolate pieces.
9. Transfer chocolate mixture to mixing bowl, add butter, and stir to combine.
10. Stir in remaining cup of walnuts.
11. Pour the chocolate mixture into the baking pan and spread over the cherry mixture in an even layer.
12. Refrigerate for 2 hours before cutting.
13. Use a serrated knife with a rounded tip to cut the bars into 24 2-inch squares, then optionally cut each square in half to make 48 bars.
14. For clean cuts, be sure to heat the knife under hot water and wipe dry before making each cut.
15. Allow the bars to stand at room temperature for 30 minutes before serving.
16. Serve immediately or refrigerate in a tightly sealed plastic container.

This recipe makes 4 dozen 1-inch Chocolate Cherry Walnut Bars