Chocolate Cherry Frangipane Bars

Yield: 30 chocolate cherry frangipane bars

Recipe

ingredients	preparation
170g butter room temperature 250g powdered sugar 2g Kosher or flaked salt 215g all-purpose flour 285g Fillings - Almond Schmear - 20# pail 225g CHD-DR-6000319 250g dried cherries or cranberries 125g NUN-PI-A094701	Preheat the oven to 350ºF. Line a 9 x 13-inch pan with parchment paper. Grease the edges of the pan. Cream the butter, sugar, and salt. Add the flour and blend until combined into a smooth dough. Scrape the dough into a ball. If the dough is very soft, chill it for 15 minutes. Press the dough out evenly on the bottom of the parchment-lined pan. Bake the dough until set and lightly browned, about 12 to 15 minutes. Allow the dough to cool slightly then evenly spread the almond schmear over the surface of the dough. Combine the chocolate chips, dried cherries, and chopped almonds in a small bowl then scatter the mixture evenly over the Schmear-covered dough. Return the pan to the oven and bake until the chips melt and the filling bubbles slightly about 18 to 20 minutes. Garnish with white chocolate drizzle or diced candied fruit.

ingredients

preparation

Preheat the oven to 350ºF. Line a 9 x 13-inch pan with parchment paper. Grease the edges of the pan.
Cream the butter, sugar, and salt.
Add the flour and blend until combined into a smooth dough. Scrape the dough into a ball. If the dough is very soft, chill it for 15 minutes.
Press the dough out evenly on the bottom of the parchment-lined pan. Bake the dough until set and lightly browned, about 12 to 15 minutes.
Allow the dough to cool slightly then evenly spread the almond schmear over the surface of the dough.
Combine the chocolate chips, dried cherries, and chopped almonds in a small bowl then scatter the mixture evenly over the Schmear-covered dough.
Return the pan to the oven and bake until the chips melt and the filling bubbles slightly about 18 to 20 minutes.
Garnish with white chocolate drizzle or diced candied fruit.