Chocolate Chip Maraschino Cherry Shortbread Bars

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 mixing bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix well.
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 for an even layer.
Bake: Bake for 25-30 minutes, or until the edges are lightly golden. Let cool completely in the pan.
Slice and Serve: Once cool, lift the shortbread out of the pan using the parchment paper overhang. Cut into bars or squares and enjoy!

Drain those Cherries! Thoroughly drain and pat dry the cherries to prevent a soggy bottom.
Too Soft? If the dough is too soft, chill it for 15-20 minutes before pressing into the pan.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

White Chocolate Cherry: Use white chocolate chips instead of mini chocolate chips.
Nutty Delight: Add 1/4 cup chopped pecans or walnuts for extra crunch.
Cherry-Almond Twist: Add 1/2 teaspoon almond extract to complement the cherry flavor.

Q: Can I use fresh cherries? A: Yes, but pit, chop, and dry them thoroughly. The flavor will be less sweet than maraschino cherries.

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: Absolutely! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

These Chocolate Chip Maraschino Cherry Shortbread Bars are a delicious and easy treat perfect for sharing! Enjoy!