INGREDENT
For the crust and topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended)
- 3 cups all-purpose flour
For the filling:
- 1 (21-ounce) can cherry pie filling (or use 2 if you like it extra fruity)
Optional glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla or almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Make the batter: In a large bowl, cream together the butter, sugar, and salt until light and fluffy. Beat in the eggs one at a time, then add the vanilla and almond extracts.
- Add flour: Gradually mix in the flour until a soft dough forms.
- Assemble the bars: Spread about 2/3 of the dough evenly into the prepared baking dish. Spoon the cherry pie filling evenly over the dough.
- Add topping: Drop small spoonfuls of the remaining dough over the cherry layer. It doesn’t have to cover it completely—some cherry showing through is fine.
- Bake: Bake for 35–40 minutes, or until the top is lightly golden. Let cool completely in the pan.
- Make the glaze (optional): In a small bowl, whisk together the powdered sugar, milk, and extract until smooth. Drizzle over the cooled bars.
- Serve: Cut into squares and enjoy!
Let me know if you’d like a version with fresh cherries or a low-sugar version!