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Chocolate Chip Maraschino Cherry Shortbread Bars Recipe

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4.6 from 118 reviews

These Chocolate Chip Maraschino Cherry Shortbread Bars combine buttery shortbread with sweet maraschino cherries and rich dark chocolate chips for a delightful treat. Lightly sweetened with a blend of SPLENDA® Naturals Sugar & Stevia, these bars are perfect for those seeking a lower-sugar dessert option. With a tender, melt-in-your-mouth texture and bursts of fruity cherry and dark chocolate, they make an irresistible snack or dessert.

Ingredients

Shortbread Base

  • 1 1/2 cups (3 sticks) margarine, at room temperature
  • 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt

Add-ins

  • 11.5 ounces dark chocolate chips
  • 3/4 cup chopped maraschino cherries, juices drained

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Prepare a 9 x 13 inch casserole dish by lining it with parchment paper if you prefer easier removal; greasing is not needed if parchment paper is used.
  2. Cream Margarine and Sweetener: In a large bowl, use an electric mixer to cream the room temperature margarine and SPLENDA® Naturals Sugar & Stevia Sweetener Blend together for about 2 minutes until light and fluffy.
  3. Add Extracts: Beat in the vanilla and almond extracts to the creamed margarine mixture thoroughly to combine the flavors evenly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined, ensuring no lumps remain.
  5. Combine Flour Mixture: With your mixer on low speed, gradually add the flour mixture to the wet ingredients. Scrape down the sides of the bowl with a spatula as needed and beat until just combined, creating a soft dough.
  6. Stir in Chocolate Chips: Slowly beat or fold in the dark chocolate chips so that they are evenly distributed throughout the dough without overmixing.
  7. Prepare Cherries: Chop the maraschino cherries into smaller pieces and gently squeeze out some of the excess juice to prevent sogginess.
  8. Incorporate Cherries: Carefully fold the chopped, drained cherries into the dough, ensuring they are evenly mixed but handle gently to avoid crushing.
  9. Spread Dough: Use a spatula to evenly spread the dough mixture into the prepared baking dish, smoothing the top for an even bake.
  10. Bake: Bake in the preheated oven for 30 minutes or until the edges of the shortbread bars turn a light golden brown, indicating doneness.
  11. Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for about one hour to set them firmly for easier cutting.
  12. Cut and Serve: Remove the bars from the dish using the parchment paper (if used), cut into 48 squares. Let the bars come to room temperature before serving to avoid an unpleasant cold taste.

Notes

  • Room temperature margarine is important to achieve the proper texture when creaming with sweetener.
  • Draining excess juice from the maraschino cherries prevents the shortbread from becoming soggy.
  • Letting the bars chill before cutting ensures clean slices and helps the bars hold their shape.
  • Allow bars to warm to room temperature for best flavor and texture; serving cold can diminish taste quality.
  • Using SPLENDA® Naturals Sugar & Stevia Sweetener Blend helps reduce sugar content, making these bars a lower-sugar alternative.

Find it online: https://forkoria.com/chocolate-chip-maraschino-cherry-shortbread-bars-recipe/