- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the vanilla and mix until combined.
- Add Dry Ingredients: Gradually add the flour and salt, mixing on low speed until just combined. Don’t overmix!
- Fold in Cherries and Chocolate: Gently fold in the cherries and chocolate chips until evenly distributed.
- Press Dough into Pan: Press the dough evenly into the prepared pan. Use your hands or a spatula.
- Bake: Bake for 25-30 minutes, or until the edges are lightly golden. Let cool completely in the pan.
- Slice and Serve: Once cooled, lift the shortbread out of the pan using the parchment paper. Cut into bars and serve!
Cook Notes & Tips
- Drain Cherries Well: Thoroughly drain and pat dry the cherries to prevent a soggy shortbread.
- Chill the Dough (Optional): If the dough is too soft, chill it for 15-20 minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Recipe Variations
- White Chocolate Cherry Bars: Use white chocolate chips instead of mini chocolate chips.
- Nutty Addition: Add 1/4 cup chopped pecans or walnuts for extra crunch.
- Cherry-Almond Twist: Add 1/2 teaspoon almond extract.
Frequently Asked Questions (FAQs)
Q: Can I use fresh cherries? A: Yes, but pit, chop, and dry them thoroughly. The flavor will be less sweet.
Q: Can I double the recipe? A: Yes, use a 9×13-inch pan and adjust baking time as needed.
Q: Can I freeze these bars? A: Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Conclusion
These Chocolate Chip Maraschino Cherry Shortbread Bars are a delicious combination of buttery shortbread, sweet cherries, and rich chocolate—perfect for any occasion! Easy to make and full of flavor, they’re sure to be a new favorite.
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