Chocolate Chip Cherry Bars (Print Version)

# Ingredients:

→ Shortbread Base

01 - 0.5 teaspoon almond extract
02 - 1 tablespoon pure vanilla extract
03 - 100 grams SPLENDA Naturals Sugar & Stevia Sweetener Blend
04 - 340 grams margarine, left out to soften

→ Dry Ingredients

05 - 0.125 teaspoon salt
06 - 24 grams cornstarch
07 - 406 grams all-purpose flour

→ Mix-Ins

08 - 110 grams chopped and drained maraschino cherries
09 - 326 grams dark chocolate chips

# Instructions:

01 - Let dough sit in the pan, then chill in the fridge an hour after baking so it sets up nicely.
02 - Turn your oven on to 163°C. Pop parchment in a 23 by 33 cm pan, or just leave it plain if you want.
03 - Beat the margarine and blend in the SPLENDA sweetener for a couple minutes until it looks whipped and airy.
04 - Toss in almond and vanilla extract, mix them in well.
05 - Whisk up the flour, salt, and cornstarch in another bowl so it's all blended.
06 - Slowly pour the dry mix into the margarine bowl while your mixer is on low. Scrape the sides and just mix until you get dough.
07 - Mix in chocolate chips gently so they spread through the dough evenly.
08 - Chop and press the cherries to drain. Fold them in last, stirring gently so they don't leak everywhere.
09 - Push the dough into the baking dish and smooth the top out so it's even.
10 - Stick the pan in for about 30 minutes. You'll know it's done when the sides look golden.
11 - Once it's chilled, pull it from the pan (lift with parchment if you used it), slice into 48 bars, and wait till they're room temp to dig in.

# Notes:

01 - These bars are tastiest when you let them hang out at room temp before eating. Let them warm up so you get the best bite.
02 - Butter swaps in fine for margarine, but margarine gives a more classic shortbread taste.

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