Chocolate Chip Maraschino Cherry Shortbread Bars Recipe

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Warm & Welcoming Chocolate Chip Maraschino Cherry Shortbread Bars Recipe

When I first discovered this Chocolate Chip Maraschino Cherry Shortbread Bars Recipe, it instantly became a weekend favorite in my kitchen. There’s something so comforting about the buttery, slightly crisp shortbread juxtaposed with bursts of juicy maraschino cherries and rich chocolate chips—like a hug in dessert form. Each bite brings a toasty golden crust with just the right sweet-tart balance.

You’ll find that this recipe invites easy customization and fits perfectly into a casual get-together or a cozy afternoon treat with coffee. The cherries offer a subtle pop of color and flavor, while the chocolate chips melt into luscious pockets of indulgence throughout the shortbread. Let me guide you through how to make these bars come out ideally every time.

This Chocolate Chip Maraschino Cherry Shortbread Bars Recipe is straightforward enough to enjoy making without fuss, but delivers impressive results that have friends asking for the recipe.

Ingredient Notes & Swaps

• Margarine: Provides that classic shortbread texture and buttery flavor. You can use unsalted butter if preferred—it adds richness but can alter the texture slightly.
• SPLENDA® Naturals Sugar & Stevia Sweetener Blend: A lower-calorie sweetener here that keeps sweetness balanced without overpowering. You can swap for granulated sugar, though bars may brown a touch more.
• Vanilla & Almond Extracts: These extracts layer flavor depth—vanilla for warmth and almond for a subtle nutty note that pairs beautifully with cherries and chocolate.
• Flour & Cornstarch: The flour builds structure while cornstarch softens the crumb, creating a tender but firm shortbread texture.
• Salt: Just a pinch to elevate all flavors—don’t skip this!
• Dark Chocolate Chips: The bittersweet notes contrast the sweet maraschino cherries. You can also experiment with semi-sweet or milk chocolate if you want a creamier touch.
• Maraschino Cherries: These bring a juicy zing and brighten the bars visually. Make sure to drain and gently squeeze out excess juice so the dough isn’t too wet.

Before You Start

Mise en place really sets you up for success here. Gather your ingredients, measure everything precisely, and have your baking pan ready. I like to line my 9×13 casserole dish with parchment paper for easy bar removal and cleanup—you’ll find this especially helpful.

Preheat your oven to 325°F before you start mixing. This moderately low temperature helps the bars bake evenly and develop those toasty golden edges without burning.

Cook Chocolate Chip Maraschino Cherry Shortbread Bars Recipe: Step by Step

1. Preheat and prepare: Set the oven to 325°F. Line your 9 x 13-inch casserole dish with parchment paper if you like—this helps with cleanup and cutting.
2. Cream margarine and sweetener: In a large bowl, beat softened margarine with SPLENDA® Naturals Sugar & Stevia Sweetener Blend for about 2 minutes until fluffy and creamy. This aeration is key to a light shortbread texture.
3. Add extracts: Beat in the vanilla and almond extracts, infusing the batter with fragrant warmth and subtle nuttiness. You’ll notice that lovely sweet aroma starting to develop.
4. Whisk dry ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt. This ensures even distribution and prevents any lumps.
5. Combine dry and wet slowly: With your mixer on low speed, gradually add the flour mixture. Scrape down the sides as needed. The dough will be soft but manageable—not too wet or crumbly.
6. Fold in chocolate chips: Stir or beat the dark chocolate chips gently into the dough. The scatter of deep chocolate pieces will create melty spots in every bar.
7. Prepare cherries: Chop the maraschino cherries into small pieces and squeeze out some of their excess juice—this prevents sogginess while preserving their bright flavor.
8. Incorporate cherries carefully: Gently beat or fold the cherries into the dough, distributing them evenly without mashing.
9. Spread into the pan: Using a spatula, press the dough evenly into your prepared baking dish, smoothing the top for even baking.
10. Bake for 30 minutes: Place the pan in the oven and bake until the top edges turn golden brown and the bars smell warmly fragrant. The center should be set but still tender.
11. Cool and chill: Let the bars cool on a wire rack, then refrigerate for about an hour. This step firms up the bars, making cutting tidy squares much easier.
12. Cut and serve: Peel back the parchment paper and slice into 48 small squares. Important—allow the bars to come to room temperature before eating, as they taste best without the chill.

Fun Variations for Chocolate Chip Maraschino Cherry Shortbread Bars Recipe

• Add toasted pecans or walnuts for extra crunch and nutty depth.
• Swap the dark chocolate chips for white chocolate or bittersweet chocolate to change the flavor profile.
• Mix in a teaspoon of orange zest with the extracts for a citrus twist.
• Use dried cherries or cranberries instead of maraschino cherries for a chewier texture and less sweetness.
• For a gluten-free option, substitute the all-purpose flour with a high-quality gluten-free blend and add a little xanthan gum if needed.
• Drizzle cooled bars with a simple powdered sugar glaze to amp up the visual appeal and sweetness.

Store, Freeze & Reheat

• Storage: Keep bars in an airtight container at room temperature for up to 3 days to preserve their crispness and moist interior.
• Refrigeration: Store refrigerated for up to a week; just bring to room temperature before serving to restore flavor.
• Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then let them warm to room temperature before enjoying.
• Reheating: A quick zap in the microwave (about 10 seconds) can soften bars if you prefer a melt-in-your-mouth texture.

Chocolate Chip Maraschino Cherry Shortbread Bars Recipe FAQs

• Can I use butter instead of margarine? Absolutely. Butter adds richer flavor but can affect texture slightly. If using unsalted butter, reduce salt in the recipe by half to maintain balance.
• Do I need to soak or rinse the maraschino cherries? It’s best to drain well and gently squeeze excess juice—no need to soak. This prevents the dough from becoming too wet while keeping cherry flavor vibrant.
• Why do the bars need to come to room temperature before eating? Chilling firms the bars, which is great for slicing, but cold bars tend to dull the flavors and sweetness. Room temperature bars reveal the full buttery aroma and melty chocolate experience.
• Can I make this recipe dairy-free? Since it uses margarine, it’s already a good starting point. Just double-check your margarine is dairy-free and use dairy-free chocolate chips.
• How do I get bars with crisp edges but soft centers? Bake at 325°F and avoid overbaking—edges should be golden but not dark. Also, folding the cherries in gently and not overmixing the dough helps maintain tender crumb.

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