Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but adds great flavor)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 can (21 oz) cherry pie filling
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 15×10-inch baking pan or line with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla and almond extract.
- In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Spread about 2/3 of the batter evenly into the prepared baking pan.
- Spread the cherry pie filling evenly over the batter.
- Drop spoonfuls of the remaining batter over the top of the cherries (it won’t cover completely; that’s okay).
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan before cutting into bars.
- Dust with powdered sugar before serving, if desired.
If you want, I can also give you a short, bakery-style version for a recipe card or social media post. That would make it eye-catching and quick to read.