Dark Chocolate-Cherry Ganache Bars Recipe (2024)

I made this with high quality orange marmalade and Grand Marnier liqueur. Sensational!

I was wondering this too! Watched the video and she says 2/3 cup heavy cream. Strange typo in the recipe.

Made this with orange marmalade and Cointreau. Used 6 tbsp of the marmalade. Gave them to a friend who told me her husband is "swooning" over them. They are good swooning material, I have to say.

These are a real treat! We halved the recipe, used half-and-half instead of heavy cream, and bourbon instead of kirsch. Overall, it turned out well. Next time, we may leave out either the booze or the jam-- the bourbon overpowered the fruit. Overall, a fun and easy recipe for chocoholics!

Do you think dried cherries simmered in water and sugar would be an acceptable substitute for cherry jam?

Sorry, guys! That was a technical glitch. 2/3 cup is correct, and I've fixed the recipe.

How cold was your butter/kitchen? The butter should get soft in the food processor and bind the dry ingredients together. You don't want melted butter because then it'd be too wet, but if you pulse cold butter long enough, you should get to the sweet-spot to go on.

I made these with my Kitchenaid mixer not a food processor and the first step was a straight up powder. I re-did it by creaming the butter and vanilla in the mixer then adding the dry mix to the bowl a bit at a time. It was still not exactly a mass but it was more like a dough and held together well when pressed into the dish.

They were great with Apricot Preserves! (it's what was in the friedge...)

Made this for a Valentines dessert and non dessert eaters asked for an extra piece. Was very generous with the Bonne Maman cherry preserves. The cherry bits really made the cherry flavor stand out against the bittersweet chocolate. A huge hit.

I found the base too powdery to hold together at first, even when the butter softened a bit, so added an extra quarter cup of butter. Then mixed in an extra (small) handful of confectioners sugar after the dough came together. Later sprinkled a sparse layer of toasted chopped pecans on top of the jam (I used apricot because that’s what I had). The nuts added a nice crunch and cut the sweetness a bit. Excellent!

Do you think I can make this with no alcohol? What could I use instead?

Made with bitter marmalade and Cointreau. Fantastic. Blended the shortbread by hand, and it worked perfectly well (for those without a food processor). Would start checking the shortbread at 30 min; 35 to 40 seemed too long to me, and might account for some of the comments here about the texture being too dry.

Can someone confirm the amount of flour, 3/4c is 150g

too much cookie base to the ganache top. also would be better with more jam.

I'm not sure what went wrong since so many people found these too sweet. Mine are so bitter that I can hardly eat them. I used the orange version with 6 tablespoons marmalade and 2 tablespoons cointreu on the ganache. My chocolate was 72%. The textures are lovely, so I might try this again with the cherries. Overall an easy recipe.

This is one of the best cookie/bar recipes I’ve ever made! I subbed raspberry kale/liquor for the cherry flavorings and they were so good. I halved the recipe and made just as instructed. It’s easy, elegant, and a great thing to serve at a get together! Bonus points for the eggless recipe—it’s sometimes a challenge to find yummy desserts that have no eggs.

I found this dessert disappointing. I made it as instructed except that I increased the jam. The ganache was great but the shortbread was pretty hard, making these bars difficult to cut well. I probably won’t make them again.

Made this for a Valentines dessert and non dessert eaters asked for an extra piece. Was very generous with the Bonne Maman cherry preserves. The cherry bits really made the cherry flavor stand out against the bittersweet chocolate. A huge hit.

Made this on a very cold winter day and had difficulty getting the dough to form a smooth mass. Texture was more like slightly sticky sand. Was able to press into the pan but even after baking the the resulting base was quite dry and crumbly. Otherwise really delicious!

Too chocolatey for me. Better with 6 tbsp jam, made it sweeter.

I followed the recipe but I used Cherry Preserves because I wanted a little texture and added a couple of tablespoons more to the shortbread base. The extra cherry flavor was wonderful with the luscious and rich ganache on top and fleur de sel was the perfect chocolate bite. I did not add the liquor felt I didn't need it. I served it to a couple of friends and I noticed eyes closed and quiet mmmmms all around. Great and easy treat!

I made these with my Kitchenaid mixer not a food processor and the first step was a straight up powder. I re-did it by creaming the butter and vanilla in the mixer then adding the dry mix to the bowl a bit at a time. It was still not exactly a mass but it was more like a dough and held together well when pressed into the dish.

This was delicious

This is a really good go-to chocolate ganache recipe. I didn’t make these bars, but poured the ganache over a cookie crust and served it with lime curd and fruit. If your ganache doesn’t get smooth after whisking pop it in the microwave for a few.