Chocolate Chip Cherry Bars

I always reach for these chocolate chip maraschino cherry shortbread bars when I'm craving something rich but super simple to make. That soft buttery base, lots of chocolate, and juicy cherries are a winning combo—great for celebrations or just a relaxing night at home.

After my kid tried these at a bake sale, she wouldn't quit asking for them—now, we always bake them together before big family get-togethers.

Delicious Ingredients

• Maraschino cherries: Drain really well and chop up for fruity pieces and that pop of color—go for those super red ones for the best look
• Dark chocolate chips: Toss them in for some depth and that bold chocolate punch—aim for high cacao if you like it intense
• Salt: Brings out all the flavors and keeps things balanced
• Cornstarch: Makes the shortbread crazy soft and extra crumbly
• All purpose flour: Holds everything together—unbleached is best if you can get it
• Pure vanilla and almond extract: Use the good stuff for big flavor and that lovely sweet-toasty smell
• SPLENDA Naturals Sugar and Stevia Sweetener Blend: Cuts some sugar but not the taste
• Margarine: Should be soft so it mixes right in and keeps the bars super tender

Easy How-To

Cut and Serve:

Lift the bars out with your parchment, slice into forty-eight pieces, and let them chill on the counter a bit before digging in for the yummiest texture

Cool and Chill:

Don't touch yet—cool them fully in the pan, then chill in the fridge for an hour so they're easier to cut and won't crumble

Bake:

Pop the pan in the oven for thirty minutes or so and watch for golden edges as your clue that they're perfect

Spread the Dough:

Press the dough out into your lined pan, smoothing the top gently so each bite is even

Fold in the Cherries:

Gently work in those cherry pieces with a spatula, being careful not to squish them

Prepare the Cherries:

Roughly chop the drained cherries and squeeze out as much juice as you can to avoid soggy bars

Add Chocolate Chips:

Pour in those chocolate chips and make sure they're scattered all through the dough

Mix the Dough:

With your mixer set low, slowly toss in the dry stuff, scraping the bowl to get it all mixed—don't overdo it

Combine Dry Ingredients:

In another bowl, whisk up flour, cornstarch, and salt until they're totally blended together—no lumps allowed

Add the Extracts:

Stir in both almond and vanilla to perk up the dough with a nutty-sweet kick

Cream the Margarine and Sweetener:

Beat margarine and sweetener in a big bowl for a couple of minutes until it's light and fluffy—this gives you those melt-in-your-mouth bars

Prepare the Pan:

Grab a 9x13-inch pan and lay down parchment so you can pull the bars out easily when they're done

Preheat the Oven:

Get the oven heating right away so it's ready when you are—setting the right temp is a must for these bars to bake just right

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The cherries steal the show for me—not just cause they're pretty, but every bite throws me back to my grandma's birthday torte, while this shortbread twist is totally mine

Keeping Them Fresh

Pop these bars into a tight-lidded container and leave them in the fridge. They'll be good for a week, but let them sit out a little before eating—it makes all the flavors show up even more. If you want to freeze, wrap up nice and snug and eat within two months—or else the texture changes. Don't pile them up unless they're separated cause they can fall apart easily.

Swap Ideas

If you like the taste of real butter, swap out the margarine but keep in mind it gives a firmer bite. No SPLENDA blend? Plain sugar does the trick at the same amount. Want it sweeter? Trade dark for milk or white chocolate chips—or mix it up with some dried cranberries or chopped fresh cherries for something different.

Serving Up

Lay these bars out on a colorful tray for dessert, or tuck them in boxes for cute homemade gifts. I love throwing on some extra cherries and chocolate chunks to make it party-ready. To make things fancy, drizzle on melted chocolate or sift a bit of powdered sugar over the top for that bakery look.

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Fun Backstory

Shortbread started up in Scotland with only a handful of ingredients and a crumbly, melt-away feel. Tossing in stuff like cherries and chocolate takes after American-style dessert bars, which always show up at picnics and potlucks. Maraschino cherries were all the rage in mid-century kitchens when everyone wanted bright, bold sweets they could share.

Frequently Asked Questions

→ Why pick margarine over butter here?

Margarine keeps things softer and lets all those flavors pop, but swapping in butter is fine if that's your thing.

→ Can I toss in a different cherry type?

Go ahead and use fresh or dried cherries if you want. Just dice them small and watch out for too much liquid to keep things even.

→ How do I keep these bars nice and moist?

Don't let them sit in the oven too long; as soon as the edges are gold, you're good. Chilling in the fridge helps them stay soft inside.

→ Should I really drain the maraschino cherries first?

Definitely—get them as dry as you can so the dough doesn't turn runny and bakes up with just the right bite.

→ What's the best storage for these bars?

They'll stay fresh in a tight container at room temp. If they've been in the fridge, let them hang out on the counter for a bit before you dig in.