Chocolate Chip Cherry Bars

If you want something super rich but not hard to make, these bars packed with chocolate chips and maraschino cherries have totally become my favorite sweet treat. Soft, buttery layers plus gooey chocolate and a punch of cherry make everyone ask for seconds, whether it’s a weeknight or celebration.

Ever since my daughter tried these at a fundraiser, she’s asked to bake them for every get-together. Now, whipping up a batch is our family party tradition.

Dreamy Ingredients

• Dark chocolate chips: Black-as-night chocolate gives a deep, bold taste—grab a high cacao for just the right bitter note
• Maraschino cherries: Roughly chop, squeeze them dry, and use the brightest red ones you can find for a pretty bar and tangy bursts
• Pure vanilla and almond extract: Both together make it smell incredible—get the best you can
• Unbleached all purpose flour: Builds the structure so your bars hold up but stay tender
• Cornstarch: Toss this in for that extra-soft melt-in-your-mouth texture
• SPLENDA Naturals Sugar and Stevia Sweetener Blend: Sweet enough, just lighter—so you don’t feel weighed down
• Salt: Just a pinch to wake up all the flavors
• Margarine: Needs to be soft (not cold!) so everything mixes super fluffy and moist

Effortless Step-by-Step Guide

Cut and Serve:

Let them warm up a bit on your counter, then cut into forty-eight pieces. That’s when they taste the best

Cool and Chill:

Once baked, let them sit in the dish to cool, then pop into the fridge for an hour. You’ll slice perfect squares without any crumbs

Bake:

Bake about thirty minutes; look for edges turning golden. That’s your signal they’re ready

Spread the Dough:

Even it all out in your lined dish using a spatula. Press gently so the top stays smooth

Fold in the Cherries:

Carefully stir cherries in at the end—don’t crush them up, just fold gently

Prepare the Cherries:

Chop up your cherries and squeeze out the juice—they need to be pretty dry or things get squishy

Add Chocolate Chips:

Mix in the chips last so you get bits of chocolate scattered everywhere

Mix the Dough:

Add the dry mix slowly to the wet stuff using a mixer on low. Scrape the sides to get it all combined

Combine Dry Ingredients:

Mix salt, flour, and cornstarch together in a separate bowl, making sure it’s smooth—no lumps allowed

Add the Extracts:

Drop in both extracts and mix. It’ll start to smell amazing right away

Cream the Margarine and Sweetener:

Grab a big bowl, beat margarine with sweetener for two minutes until you see it get fluffy and pale

Prepare the Pan:

Use parchment paper to line a nine by thirteen pan. Makes cleanup a breeze and bars lift right out

Preheat the Oven:

Turn on the oven and wait for it to hit the right temp—super important for that classic shortbread feel

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I love the cherries most. Beyond just the color, every nibble takes me back to my grandma’s cherry treat she’d make for all our birthdays. The shortbread is my spin though.

Smart Storage Guide

Keep your bars chilled in an airtight box for up to a week. Just let them sit out first—don’t eat them cold or you’ll miss the good flavors. Tuck them in the freezer wrapped up tight for two months max (that’s how you keep the texture nice). Stack with parchment because they’re super tender and might smash together if not.

Simple Ingredient Swaps

If all you’ve got is regular sugar, that’ll do—just swap it one-for-one with the sweetener blend. Butter instead of margarine will make it richer but not as soft. Try milk or white chocolate if you’re craving something sweeter. Dried cranberries or fresh cherries bring a new twist too.

Fun Ways to Serve

Pile these up on a cute tray for parties or gift them in boxes—people love them either way. Try garnishing with more cherries and chocolate chunks to dress things up. Special day? Drizzle on melted chocolate or sprinkle powdered sugar to look fancy.

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Tasty History

Shortbread’s from Scotland, known for being simple, rich, and super crumbly. Mixing in chocolate and cherries is an American trend—think bake sales and potlucks. Maraschino cherries? They really took off in old-school kitchens when everyone wanted a splash of color in treats.

Frequently Asked Questions

→ What happens if I choose margarine instead of butter here?

Margarine makes the bars a bit softer and helps the flavors shine. You can still use butter if you like, but it’ll taste a little different.

→ Is it okay to use other cherries?

Sure thing—swap in dried or fresh cherries if you want. Just make sure to chop them real small and keep an eye on how juicy they are.

→ How can I keep these bars from getting dry?

Don't bake them for too long. Once you see golden edges, pull them out. Letting them chill sets them up, but keeps the center soft.

→ Should I drain the cherries first?

Definitely. You wanna squeeze out all that extra juice so the dough doesn't get soggy. That way, the bars set up just right.

→ What's the best way to stash these bars?

Keep them sealed tight on the counter. If you chilled them, let them warm up a bit so they taste their best before sharing.