Chocolate Chip Cherry Shortbread Bars

These chocolate chip maraschino cherry shortbread bars have become my go-to dessert whenever I want something decadent yet easy. The combination of buttery shortbread, rich chocolate, and bright cherries makes these cookie bars a crowd pleaser for any occasion from holiday parties to simple weeknight treats.

My daughter begged for these after tasting one at a bake sale and now we bake them together before every family celebration

Ingredients

• Margarine: At room temperature gives the bars their signature tender crumb and rich flavor
• SPLENDA Naturals Sugar and Stevia Sweetener Blend: Lightens the sweetness without sacrificing taste
• Pure vanilla and almond extract: Provide depth and that classic shortbread aroma so use a good quality brand
• All purpose flour: Forms the structure of the bars so choose unbleached if possible
• Cornstarch: Makes the shortbread super soft and delicate
• Salt: Sharpens and balances the flavors
• Dark chocolate chips: Offer a bittersweet contrast to the cherries opt for ones with a high cacao content
• Maraschino cherries: Should be well drained and roughly chopped for bursts of color and fruity tartness pick bright red ones for best presentation

Step-by-Step Instructions

Preheat the Oven:

Set your oven to the accurate temperature to ensure even baking this is crucial for shortbread texture

Prepare the Pan:

Line a nine by thirteen inch casserole dish with parchment paper for easy removal and clean cutting

Cream the Margarine and Sweetener:

In a large bowl use a mixer to combine margarine and the sweetener blend for about two minutes until smooth and fluffy this step traps air for light texture

Add the Extracts:

Mix in both vanilla and almond extract they add subtle warmth and a hint of nuttiness

Combine Dry Ingredients:

In a separate bowl whisk together flour cornstarch and salt blending thoroughly avoids lumps later

Mix the Dough:

With your mixer on low gradually add the dry mix to the creamed base scraping the bowl as you go until fully incorporated

Add Chocolate Chips:

Stir in the chocolate chips making sure they are evenly distributed throughout the delicate dough

Prepare the Cherries:

Chop the maraschino cherries then gently squeeze out excess juice to prevent soggy bars

Fold in the Cherries:

Carefully mix the cherries into the dough using a spatula so you do not crush them

Spread the Dough:

Use a spatula to press the mixture evenly into the prepared dish patting gently to create a smooth top

Bake:

Bake for about thirty minutes watching for the edges to turn a golden brown this signals the right doneness

Cool and Chill:

Let the bars cool in the dish then refrigerate for one hour this makes slicing much easier and prevents crumbling

Cut and Serve:

Remove the bars using the parchment handles cut into forty eight squares and allow them to come to room temperature before tasting for best flavor

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Cherries are my favorite part not just for their color but because every bite reminds me of my grandmother's cherry torte she used to make for birthdays while the shortbread is all my own twist

Storage Tips

Store these bars in an airtight container in the refrigerator for up to one week but always bring them to room temperature before eating as their flavors really bloom when not cold. To freeze wrap tightly and use within two months for best texture. Avoid stacking them unprotected because they are delicate and could crumble.

Ingredient Substitutions

Butter can work instead of margarine if you prefer a more classic richness but margarine tends to deliver softer shortbread. If you don't have SPLENDA naturals blend regular granulated sugar also works just use the same amount. You can swap dark chocolate chips for milk or white chocolate if you prefer a sweeter bite and try dried cranberries or chopped fresh cherries for a different twist.

Serving Suggestions

Serve these bars on a pretty platter for a holiday dessert tray or boxed as edible gifts. I love arranging them with fresh cherries and bits of chocolate for extra flair at parties. For special occasions drizzle with a little melted chocolate or dust lightly with powdered sugar for a bakery style finish.

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Cultural and Historical Context

Shortbread originated in Scotland and is prized for its simple ingredient list and crumbly butteriness. Adding mix ins like cherries and chocolate gives a nod to American dessert traditions where bar cookies reign at potlucks and family gatherings. Maraschino cherries in particular harken back to mid century baking when colorful ingredients brightened up home baked treats.

Frequently Asked Questions

→ Why use margarine instead of butter in shortbread bars?

Margarine contributes to a more tender texture and helps the subtle flavors in the bars develop fully, though butter may also be used if preferred.

→ Can I substitute other cherries for maraschino cherries?

Fresh or dried cherries can be used in place of maraschino, but make sure to adjust for moisture and chop them finely for even distribution.

→ How do I prevent the bars from becoming too dry?

Make sure not to overbake; remove the bars once the edges turn golden. Chilling helps set the bars while keeping the interior moist.

→ Is it necessary to drain maraschino cherries?

Yes, draining and gently squeezing excess juice prevents the dough from becoming too wet, which ensures a proper texture after baking.

→ How should these bars be stored?

Store bars in an airtight container at room temperature. For best flavor and texture, let them sit out before serving if refrigerated.