Chocolate Cherry Crumb Bars

Ingredients

• 1 1/4 cups dried cherries
• coarsely chopped
• 1 1/4 cups unsalted butter (2 1/2 sticks)
• all but 2 tablespoons cut into small pieces
• 1 cup granulated sugar
• 2/3 cup water
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon coarse salt
• 3/4 cup packed light brown sugar
• 1 cup unsweetened shredded coconut (about 3 ounces)
• lightly toasted
• 2 cups plus 7 1/2 teaspoons all-purpose flour
• 1 large egg
• 2 tablespoons kirsch (optional)
• 1/2 cup semisweet chocolate chunks
• Vegetable oil cooking spray

Instructions

1. Preheat oven to 325F.
2. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang.
3. Coat with cooking spray.
4. Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat.
5. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes.
6. Remove from heat; stir in 1/4 cup granulated sugar.
7. Let cool, stirring occasionally, until sugar has dissolved.
8. Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl.
9. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan.
10. Bake until just set, about 20 minutes.
11. Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes.
12. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate.
13. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
14. Bake until a cake tester inserted into center comes out clean, about 50 minutes.
15. Let cool completely on a wire rack.
16. Run a knife around sides; lift out of pan.
17. Cut into squares.
18. Bars can be stored in an airtight container at room temperature up to 5 days.