Chocolate Chip Cherry Bars (Print Version)
# Ingredients:
→ Shortbread Base
01 -
340g margarine, softened
02 -
100g SPLENDA Naturals with Stevia Sweetener Blend
03 -
1 tbsp real vanilla extract
04 -
1/2 tsp almond extract
→ Dry Ingredients
05 -
406g plain flour
06 -
24g corn starch
07 -
1/8 tsp salt
→ Mix-Ins
08 -
326g dark chocolate chips
09 -
110g maraschino cherries, chopped and dried well
# Instructions:
01 -
If you used parchment, pull the squares out of the dish. Cut into 48 little bars. Let them sit out until they're not cold anymore for the best taste.
02 -
Let the bars chill at room temp, then stick them in the fridge for around an hour so they can firm up.
03 -
Pop the pan in the oven for half an hour. The edges should look just a bit browned at the top when they're ready.
04 -
Once your dough's done, press it all into the lined dish. Smooth it out with your spatula so it’s even everywhere.
05 -
Chop the cherries nice and small, squish out extra juice. Gently fold them into your dough so it mixes evenly without smashing everything.
06 -
Chuck in the chocolate chips and stir everything together so they’re spread out in the dough.
07 -
With your mixer on low, slowly add those dry ingredients into your butter stuff. Scrape the sides and keep mixing until you get a dough.
08 -
Mix up the flour, cornstarch, and salt together in another bowl.
09 -
Beat in your vanilla and almond extract until they disappear.
10 -
Get a big bowl, and cream your margarine with the sweetener blend for about 2 minutes until it’s nice and light.
11 -
Kick your oven on to 163°C. Grab a 23 x 33 cm baking dish, line it with parchment paper, or skip lining if you want. No need to grease.
# Notes:
01 -
Let the bars come to room temp before eating. Trust me, the flavor and texture are way better this way.
02 -
You can use butter instead of margarine but margarine gives that classic shortbread taste.