Cherry Pie Bars

INGREDIENTS

For the crust and topping:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, enhances cherry flavor)
• 3 cups all-purpose flour
• 1/2 tsp salt

For the filling:

• 1 (21 oz) can cherry pie filling (or use homemade cherry compote)

Optional glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla or almond extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Make the crust and topping:
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Beat in the eggs, one at a time, then add vanilla and almond extract.
   • Gradually mix in the flour and salt until fully combined.
3. Assemble the layers:
   • Spread about 2/3 of the batter evenly into the prepared pan.
   • Spoon the cherry pie filling evenly over the batter layer.
   • Drop remaining batter by spoonfuls over the top of the cherries (it won’t fully cover – that’s okay).
4. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted comes out clean (avoid piercing cherry filling directly).
5. Cool completely in the pan.
6. Optional glaze: In a small bowl, whisk together powdered sugar, milk, and extract until smooth. Drizzle over cooled bars.
7. Cut into bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Let me know if you want a version with fresh cherries or a sugar-free option!