Chocolate Bourbon Cherry Pecan Squares recipe

Source: New Soul Cooking

Serving size: 36

2 cups packed dark-brown sugar
1 cup heavy cream
10 ounces dark chocolate
2/3 cup dried pitted cherries, cut in half
1/2 cup bourbon
2/3 cup pecan pieces, toasted
1/4 cup dark cocoa powder

In a small non-reactive saucepan over high heat, bring sugar and heavy cream to a boil. (Watch closely that the mixture does not overflow.) Reduce heat to medium-high. Continue to cook mixture until it reaches 238 degrees F on a candy thermometer, about 15 minutes.

Meanwhile, chop chocolate and place in a small stainless steel bowl over a pot of simmering water to melt. When chocolate has melted, set aside.

Once sugar mixture reaches desired temperature, remove from heat and allow to cool to 160 degrees F.

Place cherries and bourbon in a small saucepan over medium heat, and cook until most of the bourbon has evaporated and the cherries are plump. Fold in chocolate, pecans, and bourbon-soaked cherries into sugar mixture.

Pour mixture into 8-inch square baking dish, and transfer to the refrigerator to harden, about 2 hours.

Cut into 1 1/2-inch squares and roll in cocoa powder.