1 cup (2 sticks) butter or margarine
3/4 cup Hershey's Cocoa (or any other brand of good quality cocoa)
2 cups granulated sugar
1 1/2 cups plus 1/3 cup all-purpose flour, divided
1/3 cup chopped almonds
1 can (14 oz.) sweetened condensed milk
1/2 tsp. almond extract
1 cup semi-sweet or milk chocolate baking pieces
1 cup chopped maraschino cherries, drained
Heat oven to 350 degrees F (180 C). Generously grease a 13 x 9 x 2-inch baking pan.
Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1 1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake for 20 minutes.
Meanwhile, whisk together the remaining 1 egg, the remaining 1/3 cup flour, the sweetened condensed milk and the almond extract. Pour over baked layer; sprinkle with chocolate baking pieces and cherries over top. Return to oven. Bake an additional 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, about 6 hours or overnight. Cut into bars. Cover and refrigerate leftover bars.
Makes 4 dozen bars.
Source: My mother (Ruby Taylor's) Recipe Collection
Submitted By: Wesley Taylor