Ingredients:
- 1 cup (226g) Unsalted butter, softened
- 2 cups (400g) Granulated sugar
- 4 Large eggs, room temperature
- 1 tsp (5ml) Pure vanilla extract
- 0.5 tsp (2.5ml) Pure almond extract
- 3 cups (375g) All-purpose flour
- 1 tsp (5g) Kosher salt
- 2 cans (21 oz each) Cherry pie filling
- 1.5 cups (180g) Powdered sugar
- 0.5 tsp (2.5ml) Vanilla extract for glaze
- 3 tbsp (45ml) Whole milk
Instructions:
- Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, cream the softened butter and granulated sugar for 3 minutes until pale and voluminous. Note: Don't rush this; the volume is what makes the bars light.
- Add eggs one at a time, followed by the 1 tsp vanilla and almond extracts, mixing until the emulsion is smooth.
- Gradually fold in the all purpose flour and salt until a thick, tacky dough forms.
- Spread 3/4 of the mixture into an ungreased 15x10-inch jelly roll pan using an offset spatula until the bottom is completely covered.
- Spread both cans of cherry pie filling evenly over the dough base, ensuring coverage into the corners.
- Drop the remaining 1/4 of the dough in small spoonfuls (dollops) over the cherry layer. Do not spread; they will expand during baking to create a rustic look.
- Bake for 35 minutes until the top is golden brown and the cherries are bubbling.
- While baking, whisk powdered sugar, 0.5 tsp vanilla, and milk in a small bowl until velvety and pourable.
- Remove the pan from the oven and let it sit for 10 minutes.
- Drizzle the glaze over the bars while they are still slightly warm so it sets into a beautiful crackly finish. Pumpkin Bars with Cream Cheese Frosting: A 40-Minute Recipe — Bake these moist Pumpkin Bars with tangy cream cheese frosting. Includes a st...Vanilla Cherry Ice Cream Recipe for 10 Servings — Master Vanilla Cherry Ice Cream with our scientifically tested formula for a ...No Bake Peanut Butter Pie with Oreo Crust in 20 Minutes — Master our no bake peanut butter pie with a step-by-step guide. Includes a co... $img_2$