1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 cup chopped cherries
2 eggs
1/3 cup flaked coconut
1/2 cup rolled oats
1/2 cup honey
1/2 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C).
Melt chocolate and 1/2 cup of the butter in a medium bowl. Combine the sugar, vanilla and all purpose flour. Beat for 10 minutes at medium speed or until well mixed. Stir in the caramel and 1/3 cup of flour. Adjust the amount of flour as needed to avoid sticking to bottom of a greased shallow baking pan.
Bake for 8 to 9 inches in the preheated oven. Cool 10 minutes before removing from pan. Let cool completely before slicing.
To make the crust: In a medium bowl, stir together 1/2 cup of flour, baking soda, and 6 cups of chocolate chips with just enough of the 1/2 cup flour to hold in the bottom of a 9x13 inch baking pan. Cut in the butter with a fork or pastry knife until the mixture is crumbly. Press the mixture evenly into the bottom of the prepared baking pan.
Bake for an additional 10 to 15 minutes in the preheated oven, until lightly browned and firm. Cut into squares and store in an airtight container.
I made this recipe for a Christmas dinner, and it was a huge success. I used a chocolate peanut butter cup as the base, and then used the power of two coconit and marshmallow icing to make these cookies. The flavor was awesome, and the texture was perfect! I can't wait to bake them for the family!
I made both cookies and bars. I loved both! I did swap the raw sugar for brown sugar:)
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