Ingredients:

  • 1 cup (226g) Unsalted butter, softened
  • 2 cups (400g) Granulated sugar
  • 1 tsp (6g) Salt
  • 4 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (5ml) Pure almond extract, divided
  • 3 cups (375g) All-purpose flour
  • 2 cans (21 oz / 595g each) Cherry pie filling
  • 1 cup (120g) Powdered sugar
  • 1.5 tbsp (22ml) Whole milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl or stand mixer, cream together the softened butter and granulated sugar for approximately 3 minutes until light and fluffy.
  3. Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 1/2 tsp of the almond extract.
  4. Gradually add the flour and salt to the wet ingredients, mixing on low speed until just combined. The dough should be thick and slightly tacky.
  5. Reserve 1 cup of the dough for the topping. Spread the remaining dough evenly into the bottom of the prepared 9x13 pan using an offset spatula.
  6. Spread both cans of cherry pie filling over the bottom crust layer.
  7. Drop small spoonfuls of the reserved dough over the top of the cherry filling. It will not cover the filling completely but will spread during baking.
  8. Bake for 35 minutes, or until the topping is light golden brown and the filling is bubbling.
  9. Allow the bars to cool completely in the pan. In a small bowl, whisk together powdered sugar, the remaining 1/2 tsp almond extract, and milk until smooth. Drizzle over the cooled bars before slicing.