aithne | Those chocolate cherry bars I was talking about...

Posted here so I can find it later.

Chocolate-cherry Crumb Bars
(from MSL)

1 1/4 cups dried cherries, coarsely chopped
10 oz. unsalted butter (2 1/2 sticks) all but two tablespoons cut up into small pieces
1 cup granulated sugar
1/2 cup unsweetened Dutch process cocoa powder
1 tsp salt
3/4 cup packed light brown sugar
1 cup shredded unsweetened coconut (about 2 ounces) lightly toasted
2 cups plus 7 1/2 teaspoons all-purpose flour
1 large egg
2 tablespoons kirsch or other cherry-flavored liqueur (optional)
1/2 cup semisweet chocolate chunks

1. Preheat oven to 325F. Line a 9-inch square baking pan with parchment paper so it overhands on two sides. Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and 2/3 cup water to a simmer in a small saucepan over medium hear. Simmer, stirring occasionally, until almost all liquid is absorbed, about 10 minutes. Remove from heat; stir in 1/4 cup more granulated sugar. Let cool, stirring occasionally until sugar is dissolved.

2. Stir together cocoa, salt, brown sugar, coconut, and 2 cups flour in a medium bowl. blend in remaining 2 1/4 sticks butter with a pastry blender or your fingers until the mixture resembles coarse meal; press 3 lightly packed cups into lined pan. Bake until just set, about 20 minutes.

3. Beat egg, remaining 1/2 cup granulated sugar, and the kirsch, if desired, on medium-high speed in the bowl of an electric mixer fitted with the whisk attachment until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour, stir in chocolate. Spread over crust; top with remaining crumb mixture.

4. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Let cool completely. Run knife around sides; lift out of pan. Cut into 9 or 12 bars.

Makes 9 large or 12 small bars.