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Homemade Cherry Mash Bars

A nostalgic treat with a cherry center and a chocolate-peanut topping, these bars are simple to make and always a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Cherry Base
  • 1 cup maraschino cherries, drained and chopped Ensure they are very dry to avoid moisture in the base.
  • 1 can sweetened condensed milk Binds the filling and keeps it soft.
  • 2 cups powdered sugar Add gradually until the mixture thickens.
  • 1 cup unsweetened shredded coconut Optional, adds chew and helps hold the base together.
  • 1 cup cherry chips or white chocolate + cherry extract Cherry chips preferred, or use white chocolate with cherry extract.
For the Chocolate Peanut Topping
  • 1 cup semi-sweet or milk chocolate chips Use your favorite type of chocolate.
  • 1/2 cup creamy peanut butter Mixed with the chocolate for a silky topping.
  • 1/2 cup roasted peanuts, chopped Adds crunch and classic candy texture.
Additional Ingredients
  • 1 teaspoon vanilla extract Rounds out the flavors.
  • 1 pinch salt Balances the sweetness.

Method
 

Make the Cherry Base
  1. Line an 8 or 9 inch square pan with parchment, leaving a little overhang.
  2. Chop and blot the maraschino cherries until very dry.
  3. In a large bowl, stir together sweetened condensed milk, cherry chips or melted white chocolate, vanilla, and a pinch of salt. Fold in the cherries.
  4. Add powdered sugar in batches until the mixture thickens.
  5. Press the cherry mixture evenly into the prepared pan. Chill 20 to 30 minutes to set slightly.
Make the Chocolate Peanut Topping
  1. In a small saucepan on low heat, melt chocolate chips with peanut butter, stirring until smooth.
  2. Remove from heat and stir in the chopped peanuts.
  3. Pour the topping over the chilled cherry layer and spread to the edges.
Set and Slice
  1. Refrigerate 1 to 2 hours, until firm enough to slice.
  2. Use the parchment overhang to lift the slab onto a cutting board.
  3. Warm a sharp knife under hot water, wipe dry, then slice into squares.
Serve and Store
  1. Serve slightly chilled or at room temperature.
  2. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Notes

Ensure to dry the cherries well; variations can include using almond extract or adding flaky salt on top.