1 cup dried Cherries
1/2 cup Cherry Liqueur or Cherry Juice, Optional
1 cup Unsalted Butter, plus more for greasing the pan
1 ¾ cups All-Purpose Flour
½ teaspoon Baking Powder
1 teaspoon Kosher Sea Salt
1 ½ cups packed Dark Brown Sugar
2 teaspoons Vanilla
1 cup Bittersweet Chocolate Chips
1/2 cup Milk Chocolate Chips
Flake Finishing Salt, Optional
8 large Marshmallows cut into 16 halves
Preheat the oven to 350. The night before making cookies, place the dried cherries in a jar with the cherry liqueur or juice, to plump and soften the fruit.
Before beginning to mix the cookie batter, strain the cherries pressing out excess liquid. Set aside. This step is optional. You can make these cookies with dried cherries that have not been rehydrated.
Preheat the oven to 350.
Butter a and line with parchment a 9" x 12" sheet pan
Melt the butter in a saucepan over medium heat. Continue to cook butter, stirring with a rubber spatula until it turns deep golden brown and smells nutty. Pull butter from burner and set aside to cool in a mixing bowl.
In another bowl, whisk together flour, baking powder and salt.
When the butter has cooled, still melted but not hot enough to cook the eggs, add sugar and vanilla. Beat until smooth.
Add the eggs and beat until fluffy and combined.
Stir the flour mixture into the butter mixture until well combined.
Stir in the chocolate chips and cherries. You may want to reserves some chocolate chips to sprinkle on top of the batter before baking.
Smooth batter into the prepared pan and sprinkle with the flake finishing salt and any reserved chocolate chips.
Bake for 24-27 minutes. Edges of blondies with be well browned.
Remove to a cutting board and allow to cook for 10-20 minutes before cutting.
When cooled, cut blondies into 16-32 rectangles.
Recipe makes 16-32 bar cookies.