Chocolate Cherry Truffle Squares

1 (18-oz.) pkg. refrigerated sugar cookies

Filling:

1/3 C. semisweet chocolate chips

1/4 C. butter or margarine

1/4 C. unsweetened cocoa

3 T. light corn syrup

1 T. milk

2 C. powdered sugar

1 (10 oz.) jar maraschino cherries, drained, chopped (about 30 cherries)

Topping:

1 C. white vanilla chips

2 T. shortening

Optional garnish: chocolate shavings or curls

Heat oven to 350°F.

Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of ungreased 13 x 9 inch pan to form base. Bake at 350 degrees for 12 to 16 minutes or until light golden brown. Remove from oven. Cool 45 minutes or until completely cooled.

In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on high for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cocoa, corn syrup and milk; blend well. Add powdered sugar; mix until smooth. Press over cooled base. Top with cherries; gently press into filling.

In small microwave-safe bowl, combine vanilla chips and shortening. Microwave on high for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Spoon and spread over filling. Refrigerate 20 minutes or until set. Cut into squares or diamond-shaped pieces. Garnish with chocolate shavings.

Makes 48 bars.