Chocolate Chip Maraschino Cherry Shortbread Bars combine rich, buttery shortbread with sweet maraschino cherries and little pockets of chocolate. The bars have lightly golden edges, a tender, slightly crumbly center, and colorful pieces of cherry throughout. Each bite brings together the delicate sweetness of shortbread, fruity cherry flavor, and creamy chocolate.

Chocolate Chip Maraschino Cherry Shortbread Bars featured image

This recipe uses a simple, egg-free shortbread dough pressed into a 9 x 13-inch baking pan, so there's no rolling or shaping individual cookies. The key is draining and drying the cherries thoroughly to keep the dough from becoming overly moist. Once baked, the bars need time to cool completely before slicing, making them a convenient make-ahead dessert for holidays, cookie trays, or afternoon treats.

Recipe Snapshot

Difficulty:

Tools for This Recipe

9 x 13-inch (23 x 33 cm) metal baking pan
Parchment paper
Electric hand mixer or stand mixer with paddle attachment
Large mixing bowl
Medium mixing bowl
Fine-mesh strainer
Paper towels
Rubber spatula
Measuring cups and spoons or digital kitchen scale
Wire cooling rack
Sharp knife

Ingredient Notes

Chocolate Chip Maraschino Cherry Shortbread Bars ingredients

For the Shortbread Dough

■ 1 cup (227 g) unsalted butter, softened to room temperature
■ ¾ cup (90 g) powdered sugar, sifted if lumpy
■ 1 teaspoon (5 ml) pure vanilla extract
■ ¼ teaspoon (1 ml) almond extract
■ 2¼ cups (270 g) all-purpose flour, spooned and leveled
■ ¼ teaspoon (1.5 g) fine salt
■ ¾ cup (120 g) maraschino cherries, drained, patted very dry, and finely chopped
■ ¾ cup (130 g) mini semisweet chocolate chips
■ Optional Topping
■ 2 tablespoons (22 g) mini semisweet chocolate chips, optional, for sprinkling over the dough before baking

Unsalted butter: Butter provides the rich flavor and tender structure that define shortbread. Use softened butter that yields slightly when pressed but isn't greasy or melted. Salted butter can work; omit the additional ¼ teaspoon fine salt. The final saltiness will depend on the brand.
Powdered sugar: Powdered sugar creates a fine, delicate crumb and helps the dough come together smoothly. Granulated sugar is not a direct texture-equivalent substitute because its larger crystals can make the bars more noticeably crisp and grainy.
Maraschino cherries: These sweet preserved cherries provide the signature flavor, color, and soft fruit pieces. Use red maraschino cherries packed in syrup, not fresh cherries. Well-drained candied cherries can be substituted in the same weight, but they will produce a chewier texture and generally contain less moisture.
Mini semisweet chocolate chips: Mini chips distribute chocolate throughout the dough without creating large pockets that can interfere with slicing. Regular semisweet chocolate chips can be used in the same weight, although the chocolate pieces will be larger. Dark chocolate chips are another option for a less sweet finish.
Almond extract: A small amount complements the cherries and adds a bakery-style flavor. You can omit it or replace it with an additional ¼ teaspoon (1 ml) vanilla extract. The bars will have a more straightforward butter-and-vanilla flavor without the almond note.

Step-by-Step Method

1. Prepare the oven and baking pan
Preheat the oven to 325°F (165°C). Line a 9 x 13-inch (23 x 33 cm) metal baking pan with parchment paper, leaving an overhang on two opposite sides. This will help lift the bars out after cooling. Keep the pan ungreased beneath the parchment.
2. Drain and dry the cherries
Place the maraschino cherries in a fine-mesh strainer and allow the syrup to drain. Pat them thoroughly dry with paper towels, then finely chop them. Blot the chopped cherries again to remove any newly released moisture. The pieces should feel slightly tacky rather than wet or dripping.
3. Cream the butter and sugar
In a large mixing bowl, beat the softened unsalted butter and powdered sugar with an electric mixer on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed. The mixture should look smooth, creamy, and slightly lighter in color, but it does not need to become extremely fluffy.
4. Add the flavorings
Mix in the vanilla extract and almond extract on low speed until evenly incorporated. The butter mixture should remain smooth and creamy.
5. Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour and fine salt. Add the dry mixture to the butter mixture in two additions, mixing on low speed just until the flour disappears. The dough will be thick, soft, and somewhat crumbly, but it should hold together when squeezed. If it looks sandy, press a small portion together before deciding it needs more mixing.
6. Fold in the cherries and chocolate chips
Add the ¾ cup (120 g) chopped, dried maraschino cherries and ¾ cup (130 g) mini semisweet chocolate chips. Fold them into the dough with a rubber spatula until evenly distributed. Avoid excessive mixing, which can crush the cherries and streak the dough pink.
7. Press the dough into the pan
Transfer the dough to the prepared baking pan. Distribute it in small portions across the pan, then press firmly into an even layer using your fingers or the flat bottom of a measuring cup. Pay attention to the corners so the bars bake evenly. If using the optional topping, sprinkle the remaining 2 tablespoons (22 g) mini chocolate chips over the surface and press them in lightly.
8. Bake until lightly golden
Place the pan on the center oven rack and bake for 30 to 35 minutes. The edges should be lightly golden, and the center should look set and matte rather than shiny or wet. Shortbread remains fairly pale across the top, so do not wait for deep browning. If the edges are coloring too quickly, loosely cover the pan with aluminum foil for the final few minutes.
9. Cool the shortbread completely
Transfer the pan to a wire rack and let the bars cool in the pan for approximately 1 hour 30 minutes. The shortbread will firm as it cools. Avoid lifting or cutting it while hot because the delicate crumb may break apart.
10. Slice and serve
Once completely cool, use the parchment overhang to lift the shortbread onto a cutting board. With a sharp knife, cut into 24 bars using a 4-by-6 grid. Wipe the knife between cuts if chocolate or cherry pieces stick to the blade. Serve at room temperature.

Kitchen-Tested Note

Measure the flour carefully. Too much flour can make shortbread dry and powdery. For accuracy, weigh 270 g or spoon the flour into measuring cups and level it without packing.
Use softened butter, not melted butter. Melted butter changes how the flour absorbs fat and can produce denser, greasier bars.
Keep the cherries small and dry. Large, syrupy pieces can create damp spots and cause the bars to break during slicing.

What Makes This Recipe Work

Butter creates the classic shortbread texture. A generous amount of butter coats the flour, producing a tender, rich crumb without needing eggs or baking powder.
Powdered sugar keeps the bars delicate. Its fine texture blends smoothly into the butter and helps create a softer, finer crumb than granulated sugar.
Thoroughly dried cherries prevent soggy pockets. Removing excess syrup allows the cherry pieces to blend into the dough without making the surrounding shortbread wet.
Mini chocolate chips distribute evenly. Their smaller size provides chocolate in more bites without overwhelming the delicate dough.
Cooling helps the bars hold their shape. Shortbread is fragile when hot. As the butter cools and firms, the bars become easier to cut into neat squares.

Make-Ahead and Storage Notes

Room-temperature storage: Once completely cool, store the shortbread bars in an airtight container at a cool room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. Keep the container away from direct sunlight and heat, which can soften the chocolate.
Refrigerator storage: For longer storage, refrigerate the bars in an airtight container for up to 1 week. Let them stand at room temperature for 15 to 20 minutes before serving so the buttery texture softens slightly. Properly drying the cherries before baking helps prevent excess moisture from affecting the bars during storage.
Freezing: Arrange fully cooled bars in a single layer until firm, then place them in a freezer-safe airtight container with parchment between layers. Freeze for up to 2 months for good quality. Thaw in the refrigerator overnight or in the covered container at room temperature for about 1 hour. Keep them wrapped while thawing to limit condensation on the surface.
Make-ahead preparation: The bars can be baked 1 to 2 days before serving and stored airtight. For advance dough preparation, press the dough into the lined pan, cover tightly, and refrigerate for up to 24 hours. Bake directly from the refrigerator, allowing a few extra minutes if needed, and use the visual doneness cues rather than relying only on the timer.

Chocolate Chip Maraschino Cherry Shortbread Bars final dish

Recipe Questions

Can I make Chocolate Chip Maraschino Cherry Shortbread Bars ahead of time?

Yes. Bake the bars up to 2 days before serving, cool them completely, and store them in an airtight container. Their firm, buttery texture makes them suitable for preparing in advance for holiday cookie trays or gatherings.

Why are my shortbread bars crumbly and falling apart?

Shortbread naturally has a delicate crumb, but excessive crumbling can happen if the dough contains too much flour, is not pressed firmly into the pan, or is sliced before cooling. Weighing the flour and allowing the bars to cool completely will help them hold together.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries are not a direct substitute because they contain more free moisture and have a different sweetness and texture. They can release juice during baking and create wet pockets in the shortbread. Well-drained candied cherries are a more reliable alternative.

How do I know when the shortbread bars are done baking?

Look for lightly golden edges and a dry, matte surface. The center should appear set, not glossy or wet. The bars may still feel somewhat soft when hot, but they will become firmer as they cool. Avoid waiting until the entire surface turns golden brown.

Can I bake these bars in an 8 x 8-inch pan?

A full batch is too large for an 8 x 8-inch (20 x 20 cm) pan without creating much thicker bars and changing the baking time. For a smaller batch, a half recipe is better suited to an 8 x 8-inch pan, although the bars will be somewhat thicker. Begin checking for doneness around 30 minutes and extend baking as needed.