Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup (2 sticks) butter or margarine
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
- 2 cups Sugar
- 4 Eggs
- 1 1/2 cups Plus 1/3 cup all-purpose flour, divided
- 1/3 cup Chopped almonds
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1/2 tsp Almond extract
- 1 cup HERSHEY'S MINI KISSES Semi-Sweet or Milk Chocolate Baking Pieces
- 1 cup Chopped maraschino cherries, drained
- =
Directions
Heat oven to 350°F.
Generously grease 13x9x2-inch baking pan.
Melt butter in large saucepan over low heat; stir in cocoa until smooth.
Remove from heat.
Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well.
Pour into prepared pan. Bake 20 minutes.
Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract.
Pour over baked layer; sprinkle baking pieces and cherries over top.
Return to oven.
Bake 20 to 25 minutes or until set and edges are golden brown.
Cool completely in pan on wire rack.
Refrigerate until cold, 6 hours or overnight. Cut into bars.
Cover; refrigerate leftover bars.
About 48 bars.