Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make lifting the bars out of the pan much easier. Grease the parchment paper lightly or use non-stick cooking spray.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which contributes to the bars' tender texture. Use an electric mixer on medium speed for about 2-3 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; overmixing can lead to tough bars.
- Gently fold in the semi-sweet chocolate chips and the drained, patted-dry dried or chopped maraschino cherries. Ensure they are evenly distributed throughout the dough.1 cup semi-sweet chocolate chips, 1 cup dried or chopped maraschino cherries
- Evenly spread the dough into the prepared 9x13 inch baking pan, pressing it down gently with a spatula or the back of a spoon to create an even layer.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The center should be set but still slightly soft.
- Let the bars cool completely in the pan on a wire rack. This is a crucial step to allow the bars to set properly and prevent them from falling apart when cut.
- Once completely cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles.
Notes
Store completely cooled bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. Freeze for up to 3 months by wrapping individually and then placing in a freezer-safe bag or container.
