Toasting the coconut before adding it to the topping enhances its flavor and adds a delightful crunch. Make sure to drain the maraschino cherries well and pat them dry with paper towels to prevent the topping from becoming too liquidy. For a richer flavor, use brown butter in the shortbread base. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color. Let it cool slightly before creaming it with the sugar. Feel free to substitute other nuts or dried fruits according to your preference. Pecans, almonds, dried cranberries, or chopped dates would all be delicious additions. Store the cooled bars in an airtight container at room temperature for up to 3 days.
Maraschino Cherry Shortbread Bars
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING16 People
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VIEWS9
Indulge in the symphony of textures and flavors with these delectable shortbread bars. A buttery, crumbly shortbread base is adorned with a vibrant medley of maraschino cherries, toasted coconut, crunchy walnuts, and chewy golden raisins, all held together by a luscious blanket of sweetened condensed milk. Perfect for satisfying your sweet cravings or sharing with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol39 mg
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Fiber2 g
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Protein5 g
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Saturated Fat14 g
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Sodium117 mg
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Sugar21 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Gradually blend in the flour until the mixture resembles coarse crumbs. (5 minutes)
03
Step
2 mins
Press the dough evenly into the prepared baking pan. (2 minutes)
04
Step
20 mins
Bake in the preheated oven for 20 minutes, or until the shortbread is lightly golden. (20 minutes)
05
Step
5 mins
While the shortbread is baking, prepare the topping. In a medium bowl, combine the toasted shredded coconut, sweetened condensed milk, chopped red and green maraschino cherries, walnuts, and golden raisins. Mix well to ensure all ingredients are evenly coated. (5 minutes)
06
Step
2 mins
Remove the partially baked shortbread from the oven and spread the coconut-cherry mixture evenly over the top. (2 minutes)
07
Step
35 mins
Return the pan to the oven and bake for an additional 35 minutes, or until the topping is golden brown and bubbly. (35 minutes)
08
Step
1 hrs
Remove from the oven and let cool completely in the pan before slicing into bars. (1 hour)
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Mackenzie Wehner
Jun 28, 2025Next time, I might try using different flavored extracts in the shortbread, like almond or vanilla.
Keeley Wilkinson
Jun 20, 2025I made these for a bake sale and they were a huge hit! Everyone loved the unique flavor combination.
Cindy Farrell
Jun 20, 2025The recipe was easy to follow and the bars turned out perfectly. I will definitely be making these again!
Hollis Satterfield
Jun 16, 2025These bars are amazing! The shortbread is so buttery and the topping is the perfect combination of sweet and chewy.
Anthony Okeefe
Jun 14, 2025I added a pinch of sea salt to the shortbread dough and it really enhanced the flavor.