Chocolate Chip Maraschino Cherry Shortbread (Print Version)

# Ingredients:

→ Shortbread Base

01 - 340 grams margarine, at room temperature
02 - 100 grams SPLENDA Naturals Sugar & Stevia Sweetener Blend
03 - 1 tablespoon pure vanilla extract
04 - 0.5 teaspoon almond extract

→ Dry Ingredients

05 - 406 grams all-purpose flour
06 - 24 grams cornstarch
07 - 0.125 teaspoon salt

→ Mix-Ins

08 - 326 grams dark chocolate chips
09 - 110 grams maraschino cherries, chopped and well drained

# Instructions:

01 - Heat oven to 163°C. Line a 23 x 33 cm casserole dish with parchment paper, or leave ungreased if omitting parchment.
02 - In a large bowl, cream margarine and SPLENDA blend together for 2 minutes until light and fluffy.
03 - Beat in vanilla and almond extracts until fully incorporated.
04 - In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
05 - With the mixer on low speed, gradually add flour mixture to margarine mix. Scrape bowl sides as needed and blend until a dough forms.
06 - Gently mix in dark chocolate chips until evenly distributed.
07 - Finely chop maraschino cherries, squeezing out excess juice. Carefully fold cherries into dough, mixing gently to maintain evenness.
08 - Spread dough evenly in prepared baking dish using a spatula to create an even surface.
09 - Bake for 30 minutes, or until the top edges appear golden brown.
10 - Let dish cool at room temperature, then chill in the refrigerator for 60 minutes to set.
11 - Remove bars from dish using parchment, if used, and cut into 48 squares. Allow to return to room temperature before serving for best flavor.

# Notes:

01 - Allow bars to come fully to room temperature before serving, as their flavor and texture are best enjoyed this way.
02 - Butter may be substituted for margarine if desired, but margarine enhances the characteristic shortbread flavor.

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