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Chocolate Chip Maraschino Cherry Shortbread Bars Recipe

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4.6 from 111 reviews

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.

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

Mix-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 (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.
  2. 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.
  3. Add Extracts: Beat in the pure vanilla extract and almond extract to the creamed margarine and sweetener, ensuring they are well incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt until thoroughly mixed.
  5. 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.
  6. Incorporate Chocolate Chips: Slowly beat or stir in the dark chocolate chips, distributing them evenly throughout the batter.
  7. Prepare Cherries: Chop the maraschino cherries finely and gently squeeze some of the juice out to prevent excess moisture in the dough.
  8. Add Cherries: Carefully beat the chopped maraschino cherries into the mixture so they are evenly dispersed.
  9. Spread in Pan: Using a spatula, evenly spread the batter into the prepared 9 x 13-inch baking dish, smoothing the top.
  10. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the edges turn a golden brown color.
  11. 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.
  12. 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.

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