Crispy Cherry and Chocolate Bars

    40 minutes

    These are beautiful chocolate, coconut and cherry bars with the colours of Christmas. They are a little crispier than other bars.

    19 people made this

    Serves: 18 

    • 125g copha
    • 3/4 cup (190g) white sugar
    • 1 egg
    • 1/2 teaspoon almond essence
    • 1 cup (125g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup dark chocolate chips
    • 3/4 cup desiccated coconut
    • 3/4 cup glace cherries, chopped

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 170 degrees C.
    2. In a large bowl cream copha and sugar until light and fluffy. Beat in egg and almond essence. Stir in flour, baking powder and salt. When the mixture is creamy stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased baking tray.
    3. Bake for 12 to 15 minutes.

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    Reviews in English (22)


    This is a very easy recipe. I rolled them in small balls rather than dropping them. I used red and green cherries combined and it gives it a nice festive colour. This cookie is a bit pale and you may want to dip the top in coloured sugar before baking to add extra colour. It took the full 15 minutes in my oven. Will make again.  -  03 Dec 2000  (Review from Allrecipes USA and Canada)


    Thank you for posting this recipe. I modified it by using maraschino cherries. It gave them a little bit of a pink tinge but they were still awesome!  -  16 Jan 2013  (Review from Allrecipes USA and Canada)


    YUM, these are so good, the only change i made was i use half reg. chocolate chips, and half white chocolate chips. at first hubby and my oldest daughter were complaining they were not going to like them, hubby says he does not like coconut, and oldest daughter says she does not like cherries, well let me tell you they both loved these, so much so that when i woke up this am, they were all gone. they were up watching a movie late and ate every crum. thank you for a great recipe, i will be making these often, and i will be sure to hide some so i can eat more too.  -  14 Jul 2008  (Review from Allrecipes USA and Canada)