Anna Olson's Black Forest Bars

Black Forest Bars

The combination of chocolate and cherries that defines a black forest cake is found in these dainty squares, along with a little coconut and just a touch of citrus.

Makes 1 8-inch square pan: 36 squares

Base:

• 1 cup (250 mL) all-purpose flour
• ¼ cup (60 mL) cocoa powder, sifted
• ¼ cup (60 mL) sugar
• ½ (125 mL) cup unsalted butter, cut into pieces

Filling:

• 1 cup (250 mL) tart cherry jam
• ½ cup (125 mL) sugar
• 1 tbsp (15 mL) cornstarch
• 1 tsp (5 mL) vanilla extract
• ½ tsp (2 mL) baking powder
• 2 large eggs
• 1 cup (250 mL) sweetened shredded coconut

Icing:

• 3 tbsp (45 mL) unsalted butter, room temperature
• ¼ cups (310 mL) icing sugar, sifted
• 1 tbsp (15 mL) lemon juice
• 1 tsp (5 mL) vanilla extract

For base, preheat oven to 350˚F (180˚C). Grease and line an 8-inch (20 cm) square pan with parchment paper, so that the ends hang over the sides of the pan.

Stir flour, cocoa powder and sugar to blend. Cut in butter (by hand or with a pastry cutter) until it’s a rough, crumbly texture and press into prepared pan. Bake for 15 minutes and cool while preparing filling.

For filling, stir jam to soften. Add sugar, cornstarch, vanilla and baking powder and stir well. Add eggs and blend, then stir in coconut. Pour filling over cooled crust and bake for 30 minutes, until top is golden and set. Cool to room temperature then chill for two hours.

For icing, beat butter with electric beaters or by hand and add ½ cup (125 mL) icing sugar. Beat in lemon juice and vanilla then beat in remaining ¾ cup (175 mL) icing sugar. Spread over top of chilled squares and chill another hour before slicing into 1-inch (25 mm) squares.

Squares can be stored chilled for up to 10 days or at room temperature for five days.

Find this recipe and more in the Winter edition of Home at Home magazine, available FREE in store!