Recipe: Triple Chocolate Cherry Truffle Squares (contest winner)

TRIPLE CHOCOLATE CHERRY TRUFFLE SQUARES

FOR THE CRUST:
1/2 cup sugar
1/4 cup shortening
1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

Heat oven to 350 degrees F.

In mixing bowl, combine sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extracts and egg; beat well. Add flour, baking soda, and cream or tartar, mix well. Spread evenly into a greased 13x9x2 inch pan.

Bake about 11 minutes or until golden brown. Set aside 45 minutes to cool.

FOR THE FILLING:
1/3 cup semisweet Hershey's Chocolate Chips
1/4 cup butter
1/4 cup Hershey's Unsweetened Cocoa powder
3 tablespoons light corn syrup
1 tablespoon milk
2 cups powdered sugar
1 (10 oz) jar maraschino cherries, drained and chopped

In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on HIGH for 1 or 2 minutes, stirring every 30 seconds until melted and smooth. Add cocoa powder, corn syrup and milk, blend well. Add powdered sugar, mix until smooth.

Spread filling mixture over cooled crust. Top with cherries; gently press into filling.

FOR THE TOPPING:
1 cup Hershey's White Chocolate Chips
2 tablespoon shortening
Milk Chocolate shavings (for garnish)

In small microwave-safe bowl, combine which chocolate chips and shortening. Microwave HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chips are melted and stirred smooth.

Spoon topping over filling. Refrigerate 20 minutes until set.

Top with Chocolate shavings. Cut into squares when ready to serve.

Source: Greatest Cocoa Cookie Contest: 2004 Winning Recipes, Pennsylvania Farm Show