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, for extra flavor)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 (21 oz) can cherry pie filling
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla and almond extract.
- In another bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture until well combined.
- Spread 2/3 of the batter evenly into the prepared pan.
- Spoon cherry pie filling evenly over the batter.
- Drop small spoonfuls of the remaining batter over the top of the filling (it won’t cover completely—this is okay).
- Bake for 35–40 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool completely before cutting into bars. Dust with powdered sugar if desired.
If you want, I can also give you a glaze drizzle to make them look bakery-style instead of just powdered sugar. That would make them extra pretty.