by ohbiteit | Mar 8, 2013 | everything else | 24 comments
To me, there’s just something about the Chocolate~Cherry combo that’s totally sexy, seductive and“lustful”..as far as food can go that is..lol!
~I’m not sure why, but it’s true!
Sooo, that’s why I named these decadent, sinful & sultry treats “Lust Bars”. They’re that perfect & irresistibly sweet good time, that you don’t have to make a huge commitment to. A Dessert with benefits, if you will~! 🙂
In fact, these Lust Bars are so super quick & easy that you’ll need to be careful who you share them with! Make sure they’re people you like A. LOT. because they won’t be going anywhere for a while, and if they do..Ohhh yeah,they’ll be back..haha!
What you’ll need to satisfy 8-10 lusty cravings:
1 Roll (16.5 oz)Of Pillsbury Refrigerated Chocolate Chip Cookie Dough
1 can of Cherry Pie Filling..divided (crushed, either with a processor or rough chopped with a knife)
5-8 Hershey’s Special Dark Chocolate Bars (regular Milk Chocolate is fine too)
4 Eggs, slightly beaten
1 1/2 cups granulated Sugar
2 tbsp. all-purpose Flour
2 tbsp. Butter, softened
Powdered Sugar for dusting..optional
13×9″pan..or smaller for thicker bars..may take longer to bake in a smaller pan!
Directions:
Break up the Cookie Dough and press it evenly into the bottom of an ungreased baking pan…
Bake it for 15-20minutes at 350 degrees, just until it’s a light golden brown.
In a large bowl, beat the eggs with a whisk until well blended. Beat in the Sugar, Flour and Butter until combined. Stir in approx. 3/4 of the slightly crushed Cherry Filling. Make sure to save enough for spreading on top as well…
Top the Cookie Crust with a layer of Hershey’s Special Dark Chocolate Bars…
Pour the mixture over the warm, ChocolatyCookie Crust…
Bake 20-30 minutes longer at 350 degrees..OR until it doesn’t jiggle anymore..haha~~ and is slightly golden on top.
While it’s still a little warm top it with some Herhsey’s squares and the restof the Cherry Pie Filling..just spread it around as evenly as you can. Notice it’s extreme beauty…
Cut it into squares and serve it up…
Find a plate fast..
And sink into the most succulent, sweet & sexy desert ever! ~Enjoy! 🙂
Shelley-Anneon March 9, 2013 at 7:30 am
These look delish, will go & get ingredients soonest!
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Lindaon March 9, 2013 at 6:36 pm
Oh my, what a great recipe, this has all my husbands favorites in it. Your photos are outstanding. I hope when I make this it looks as wonderful as yours. Thanks for a great and easy recipe!
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karen Don March 23, 2013 at 6:11 pm
am I missing something here when reading — what temp
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Amyon March 23, 2013 at 6:18 pm
350 degrees. 🙂
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karen Don March 24, 2013 at 1:18 am
thank you, I figured that temp but wanted to make sure- can not resist them am going to make tomorrow
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Lisa Lascelleson March 23, 2013 at 6:25 pm
Could you please tell how many carbs, and sugar is in this. Can it be sugar free?
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Amyon March 23, 2013 at 6:51 pm
Sorry, but I don’t have that info! If you make the dough from scratch, you can use a sugar substitute. 🙂
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Emilyon March 23, 2013 at 9:43 pm
Can this be made sugar free? Haha lmao….Seriously? What is cherry filling with out corn syrup, Hershey’s isn’t sugar free, and cookie dough….for real?
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kathy ton March 24, 2013 at 3:57 am
this all sounds soo yummy for all us chocolate freaks but, hershey’s does make sugar free things. as far as the cherry pie filling goes,rinse all jelly off the cherries w/water and proceed w/recipe. i also suggest making your own cookie recipe w/splenda or equal or your choice and you can also use them to substitute for powdered sugar, too. you could also cut back the amount of sugar and chocolate, too!! i know a lot of diabetics and have been given many tips. enjoy and i really hope you do some decadent, sugar free recipes for those of us that like, prefer or have to use a sugar free recipe. hope this was helpful!!
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Amyon March 24, 2013 at 1:29 pm
Thanks Kathy!! Excellent tips! 🙂
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carlottaon March 24, 2013 at 5:08 am
How do you print out the recipe without all the pictures?????
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Amyon March 24, 2013 at 1:28 pm
Just hover your cursor over each segment and it will give you the option to delete it. 🙂
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Pat Marshall Laffertyon March 24, 2013 at 1:28 pm
Will be making these for Easter..Thanks..
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Olivia Kastengrenon March 24, 2013 at 2:11 pm
OMG ~ is all I can say about this delightful goodies!! A must to try ~ Thank you for sharing.
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Franceson March 25, 2013 at 2:44 am
I cooked this recipe all I have to say is WOW YUMMY VERY GOOD
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Shellyon March 25, 2013 at 8:15 pm
I made this today, but it never set (stopped jiggling). Any ideas what I did wrong or how I can fix it?
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Amyon March 26, 2013 at 12:21 am
It may need more time in the oven…? It will be soft though, and kind of creamy! 🙂
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Emilyon March 28, 2013 at 4:05 pm
Oh my goodness!!! I think I’ve found my perfect recipe! Making it this weekend for sure! How long does it keep? For instance, if I make it the day before, is that ok?
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Amyon March 28, 2013 at 11:03 pm
Yes..the day before should be just fine! It’s even good cold, so if you have to put it in the fridge, it will be yummy too! ~Just make sure to take the chill off of it before cutting through the cookie layer. ~Enjoy it! 🙂
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Wandaon May 6, 2013 at 6:41 pm
I wanted the recipe but didn’t want to print 14 pages.Is there away to just get the recipe & direction?
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Amyon May 7, 2013 at 3:30 am
Each section gives you the option to delete it. 🙂
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kristinon May 19, 2013 at 4:53 pm
These are DIVINE!
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Cathyon September 11, 2013 at 4:55 am
? So there are two layers with the Hershey bars. One picture doesn’t look like that. One picture looks like chocolate chip cookie dough as a base which is not brown. But the finished photos look like a brownie base. Really want to make this ASAP and confused.
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Amyon September 11, 2013 at 8:36 am
One layer of Hershey’s before it bakes…and you can top it with some more after if you like. I did that for a bit more chocolate. 🙂
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