Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cans (21 oz each) cherry pie filling
- For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray. For even easier removal, line the pan with parchment paper, leaving an inch of overhang on the sides to act as handles.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Beat in the eggs one at a time, followed by the vanilla and almond extracts. In a separate bowl, whisk the flour and salt, then gradually add the dry ingredients to the wet mixture. Mix until just combined; do not overwork the dough.
- Reserve about 1 cup of the dough for the topping. Spread the remaining dough evenly into the bottom of your prepared baking pan using a spatula or your fingers. Pour both cans of cherry pie filling over the dough and spread it to the edges. Take the reserved dough and drop small spoonfuls or “dollops” over the top of the cherry layer. It will not cover the fruit completely, which is exactly what you want for that rustic bakery look.
- Place the pan in the oven and bake for 35 to 40 minutes, or until the top crust is a light golden brown. Remove the pan from the oven and let the bars cool completely on a wire rack. While cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Once the bars are cool, drizzle the glaze over the top in a decorative pattern. Slice into 16 squares and serve.
- Cook Time: 50 minutes