INGREDENT
- 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 delicious)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 (21 oz) can cherry pie filling
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla and almond extract.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture until combined.
- Spread about two-thirds of the batter evenly in the prepared pan.
- Spoon cherry pie filling evenly over the batter.
- Drop spoonfuls of the remaining batter over the cherries. It won’t cover completely, and that’s fine.
- Bake for 30–35 minutes, or until golden brown.
- Allow bars to cool completely.
- In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over cooled bars.
- Cut into squares and serve.
If you’d like, I can also give you a quick shortcut version for Cherry Pie Bars that’s only 4 ingredients. That would make them even easier to whip up.