Cherry-Chocolate Truffle Bars

Cooking Instructions

Heat oven to 350°F. Put hazelnuts in a baking pan and bake 15 to 20 minutes until skins split. Place in a large dish towel and rub vigorously to remove loosened skins. Coarsely chop nuts.

Grease a 13 x 9-inch baking pan. Line pan with a double layer of aluminum foil; grease foil.

Beat eggs, brown sugar and vanilla in a large bowl with an electric mixer on high speed 10 minutes until mixture is thick and pale. Meanwhile melt butter and unsweetened chocolate in a small saucepan over low heat, stirring often. (Or microwave in a bowl on high, 1 to 11⁄2 minutes, stirring every 30 seconds.) Cool slightly.

Slowly beat chocolate mixture into egg mixture. Stir in flour and salt until blended, then the hazelnuts and dried cherries. Spread batter in prepared pan. Sprinkle chocolate chips evenly over surface.

Bake 30 minutes or until edges begin to pull away from sides of pan. Cool on wire rack before cutting in bars.

Cook’s Tip: To chop dried cherries (or any dried fruit, for that matter), brush the knife blade with oil to discourage sticking. Dried tart cherries are available in many supermarkets.