Chocolate Chip Maraschino Cherry Shortbread Bars Recipe is a delightful twist on classic shortbread that brings together the buttery crumbly texture you love with pockets of rich dark chocolate and bursts of sweet, tart maraschino cherries. I love making these bars when I want something that feels a little special but doesn’t require hours in the kitchen. They’re perfect for sharing at casual gatherings, spicing up your afternoon coffee break, or packing as a sweet treat for picnics. If you’re someone who appreciates the cozy aroma of baked shortbread with an exciting pop of fruity cherries and chocolate melty goodness, this recipe is going to become a new favorite.
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What Makes This So Good
There’s just something magical about the contrast between buttery, tender shortbread and the chewy, vibrant maraschino cherries mixed with decadent chocolate chips. This recipe strikes the perfect balance — not too sweet, just luscious, with a melt-in-your-mouth finish that’s both nostalgic and fresh.
- Big Flavor, Minimal Fuss: You only need simple pantry ingredients, but you get complex layers of taste and texture that feel truly special.
- Family-Friendly: These bars are a hit with kids and adults alike thanks to the friendly blend of chocolate and fruity bites.
- Simple Ingredients: Margarine, flour, chocolate chips, and maraschino cherries – nothing fancy, but all coming together beautifully.
- Works Any Night: Whether it’s a last-minute dessert or a planned bake-ahead treat, these bars fit your schedule with ease.
Ingredient Guide
Choosing the right ingredients will set you up for success with your Chocolate Chip Maraschino Cherry Shortbread Bars Recipe. Here’s how to get the best out of each component and a few ideas for tweaks if you want to customize.
- Margarine: I love using margarine at room temperature here because it gives that classic shortbread texture—soft but sturdy. Butter works too if you prefer a richer flavor.
- SPLENDA® Naturals Sugar & Stevia Sweetener Blend: This sweetener keeps things lighter but still gives a great crumb and subtle sweetness. You can swap for regular sugar 1:1 if you don’t mind extra sweetness.
- Vanilla & Almond Extracts: The vanilla brings warmth, while almond adds a delicate nutty lift that pairs wonderfully with cherries. Don’t skip the almond—it’s the secret charm.
- Flour and Cornstarch: The combination ensures a tender crumb that melts in your mouth, while cornstarch helps keep the bars from being dense.
- Dark Chocolate Chips: I recommend dark chocolate for its slight bitterness balancing the cherry’s sweetness, but feel free to use semi-sweet or milk for a sweeter profile.
- Maraschino Cherries: Chop them finely and squeeze out some juice to avoid sogginess but keep that juicy burst in every bite.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Chocolate Chip Maraschino Cherry Shortbread Bars Recipe
Step 1 — Prep & Ready
First things first: preheat your oven to 325°F. This lower temperature helps the bars bake evenly and develop those gorgeous crispy edges without burning. Line a 9x13-inch baking dish with parchment paper if you want an easy release later—though since margarine’s in the mix, you can skip greasing if you’re not using paper. Now, let’s get your ingredients at room temperature—margarine especially. This makes for easier creaming and better texture. When you drain and chop your maraschino cherries, give them a gentle squeeze to get some juice out but keep them plump; this step keeps your bars from turning soggy in spots.
Step 2 — Cook with Confidence
Start by creaming your margarine and sugar blend for about 2 minutes until the mixture looks light and fluffy—that’s where your bars get their tender crumb. Beat in your vanilla and almond extracts to infuse lovely aromatics. Next, whisk the flour, cornstarch, and salt in a separate bowl to mix all your dry ingredients well. Slowly blend this into the margarine mixture on low speed to avoid flour flying everywhere (your kitchen will thank you!). Remember to scrape down the sides so everything folds in evenly. Gently stir in your chocolate chips and cherries, mixing just until everything’s distributed without crushing those cherries. Spread the batter evenly in your pan, then pop it into the oven for 30 minutes. You’ll know it’s done when the edges turn a warm golden brown and you catch the cozy, buttery-sweet aroma filling your kitchen.
Step 3 — Finish & Serve
Once baked, let your shortbread cool completely in the pan. Patience here is key. After cooling, pop the bars into the refrigerator for about an hour to set firmly—this step makes slicing easier and prevents crumbling. When you’re ready, lift the bars out by the parchment and cut into 48 neat squares using a sharp knife. A tip I’ve learned: allow the bars to come back to room temperature before tasting—cold shortbread can taste a bit dull and dense. Once at room temp, you’ll notice the buttery richness with playful bursts of cherry and chocolate melting smoothly in every bite.
Extra Helpful Tips
I've found that little details really lift this Chocolate Chip Maraschino Cherry Shortbread Bars Recipe from good to unforgettable. Keep these in mind for your next bake:
- Watch for This Sign: Your shortbread edges should be golden brown but not dark—too much color and you risk bitterness.
- Temperature Trick: Room temp margarine helps you achieve that light, tender crumb; cold margarine won’t blend as smoothly.
- Prep-Ahead Option: You can prepare the dough a day ahead and refrigerate it right in the pan—just add a few extra minutes to bake time.
- Avoid This Common Mistake: Don’t skip chilling the bars before slicing—it helps them hold shape and cuts down crumbly mess.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Chocolate Chip Maraschino Cherry Shortbread Bars Recipe, try drizzling a bit of melted white chocolate over the top for a pretty contrast. You can also sprinkle a tiny pinch of flaky sea salt to enhance the chocolate’s richness or add a dusting of powdered sugar for a snowy finish. For a fresh twist, stirring in a handful of chopped toasted pecans or almonds brings lovely crunch and nutty flavor that pairs beautifully with cherries.
Tasty Pairings
These bars shine next to a hot cup of your favorite coffee or tea—the bitter notes balance out the sweet treats perfectly. They also work wonderfully with a scoop of vanilla ice cream for a quick, indulgent dessert or alongside a chilled glass of milk for a nostalgic snack time. If you’re sharing at brunch, plate them with fresh berries and citrus slices for a bright contrast.
Quick Plating Tips
To make your bars look extra inviting, arrange them on a pretty platter with some fresh mint leaves or edible flowers on the side. A light dusting of powdered sugar right before serving adds an elegant touch. If you’ve drizzled chocolate, a few whole maraschino cherries placed artfully around the plate instantly glam up the presentation.
Store, Freeze & Reheat
Fridge Storage
Store your Chocolate Chip Maraschino Cherry Shortbread Bars in an airtight container in the fridge for up to 5 days. You’ll notice the bars firm up nicely, making them easier to handle, but they might lose some of their fresh-baked crumbly texture. Just bring them back to room temperature before serving to enjoy the full flavor.
Freezer Friendly?
Yes, these bars freeze beautifully! Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. To thaw, leave them in the fridge overnight, then bring them to room temperature before eating to avoid sogginess and preserve that tender, buttery texture.
Reheat Like New
If you want to refresh chilled or thawed bars, gently warm them in a low oven (about 300°F) for 5-7 minutes, which restores slight crispness to the edges without drying out the center. Avoid microwaving too long, or they’ll turn greasy. A quick warm-up brings back the melt-in-your-mouth charm of this Chocolate Chip Maraschino Cherry Shortbread Bars Recipe just like fresh from the oven.
Chocolate Chip Maraschino Cherry Shortbread Bars Recipe FAQs
Absolutely! Butter will give a richer flavor and a slightly different texture, making the shortbread a bit more tender. Just keep it at room temperature for easy creaming.
Drain the cherries well and gently squeeze out some juice before chopping finely. This helps prevent excess moisture so your bars stay firm and don’t get soggy.
You can try swapping the all-purpose flour for a gluten-free blend that includes xanthan gum. Keep an eye on the texture as gluten-free flours behave differently, but it’s definitely worth experimenting!
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months. Let the bars come to room temperature before serving for the best flavor and texture.
Final Flavor Thoughts
I love how this Chocolate Chip Maraschino Cherry Shortbread Bars Recipe combines comforting, familiar flavors with a surprise twist that keeps everyone coming back for more. If you try this recipe, I’d recommend starting with the classic version before experimenting with nuts or different chocolates. Once you’re hooked (and you will be!), share your star rating or a comment—I always enjoy hearing how these bars brighten your day. Maybe next time, try swirling in a little citrus zest to lift the cherries even more. Baking friends, happy creating!
Print📖 Recipe
Chocolate Chip Maraschino Cherry Shortbread Bars Recipe
Delight in these Chocolate Chip Maraschino Cherry Shortbread Bars, a tender and buttery treat featuring the perfect blend of rich dark chocolate chips and sweet maraschino cherries. Sweetened with SPLENDA® Naturals Sugar & Stevia Blend for a lighter twist, these bars offer a deliciously unique flavor that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 48 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Shortbread Base
- 1 ½ cups (3 sticks) margarine, at room temperature
- ½ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 3 ¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
Mix-ins
- 11.5 ounces dark chocolate chips
- ¾ cup chopped maraschino cherries, juices drained
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Prepare a 9 x 13-inch casserole dish by lining it with parchment paper if you prefer; if you opt not to use parchment, there is no need to grease the pan.
- Cream Margarine and Sweetener: In a large mixing bowl, cream together the room temperature margarine and SPLENDA® Naturals Sugar & Stevia Sweetener Blend for about 2 minutes until the mixture is smooth and fluffy.
- Add Extracts: Beat in the pure vanilla extract and almond extract to the creamed margarine and sweetener, ensuring they are well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt until thoroughly mixed.
- Add Dry to Wet Ingredients: Using a mixer on low speed, gradually blend the dry flour mixture into the creamed margarine mixture. Scrape down the sides of the bowl with a spatula and continue beating until fully combined.
- Incorporate Chocolate Chips: Slowly beat or stir in the dark chocolate chips, distributing them evenly throughout the batter.
- Prepare Cherries: Chop the maraschino cherries finely and gently squeeze some of the juice out to prevent excess moisture in the dough.
- Add Cherries: Carefully beat the chopped maraschino cherries into the mixture so they are evenly dispersed.
- Spread in Pan: Using a spatula, evenly spread the batter into the prepared 9 x 13-inch baking dish, smoothing the top.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the edges turn a golden brown color.
- Cool and Chill: Allow the baked shortbread to cool at room temperature, then place it in the refrigerator for about one hour to set, which will make cutting the bars easier.
- Cut and Serve: Remove the shortbread from the pan by lifting the parchment paper, transfer to a cutting surface, and cut into 48 small squares. Allow the bars to come to room temperature before eating, as they may have an unpleasant taste if served cold.
Notes
- Using margarine instead of butter provides a dairy-free option but may alter flavor slightly.
- Draining and squeezing out excess juice from the maraschino cherries prevents the shortbread from becoming soggy.
- Allowing the bars to come to room temperature enhances their flavor and texture.
- If you do not have SPLENDA® Naturals Sugar & Stevia, you may substitute with a similar sweetener, adjusting sweetness to taste.
- Line the baking dish with parchment paper for easy removal and cleanup.
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