- Yields: 1lb (500g)
- Preparation: 25 minutes
Ingredients
- 3/4 cup (175mL) icing sugar
- 1/3 cup (75mL) GAY LEA - Salted Butter, melted
- 1/4 cup (50mL) cocoa powder
- 1 tbsp (15mL) instant espresso powder
- 2 tbsp (30mL) HEWITT'S - milk
- 1/2 cup (125mL) white chocolate, chopped
- 1 cup (250mL) dried cherries, chopped
- 2 1/2 cups (625mL) all purpose flour
- 1/2 tsp (2mL) salt
- 2 tbsp (30mL) vanilla extract
- 1 tbsp (15mL) instant espresso powder
- 4 eggs
- 2 cups (500mL) brown sugar
- 1 cup (250mL) GAY LEA - Salted Butter
Instructions
- Preheat oven to 350°F (180°C). Line a 9 x 13-inch (3.5 L) baking pan with parchment paper.
- Beat butter with brown sugar until fluffy. Beat in eggs, one at a time. Blend espresso powder with Kahlua until dissolved; beat into butter mixture along with salt.
- Add flour; beat on low until well combined. Stir in cherries and white chocolate. Spread evenly in prepared pan. Bake for 30 to 35 minutes or until pale golden all over (do not overbake). Cool to room temperature.
- Glaze: Meanwhile, whisk icing sugar, butter, cocoa and espresso powder until well combined. Add enough milk to reach a spreadable consistency. Spread evenly over bars. Melt white chocolate in a heat-proof bowl set over simmering water. Drizzle over glaze. Chill for 30 minutes to set chocolate; slice into bars.
Tips:
- Reserve bars in the refrigerator for up to 3 days or freeze in an airtight container for up to 1 month.
- Replace the sour cherries with dried cranberries.
