Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 3 cups all-purpose flour
  • 0.5 tsp fine sea salt
  • 21 oz canned cherry pie filling
  • 1 tsp lemon juice
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.25 tsp almond extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for approximately 3 minutes until pale and aerated.
  3. Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 0.5 tsp of almond extract.
  4. Gradually fold in the all-purpose flour and sea salt until a soft, slightly tacky dough forms.
  5. Spread 3 cups of the dough into the bottom of the pan using a spatula.
  6. Stir 1 tsp lemon juice into the 21 oz cherry pie filling.
  7. Spread the cherry mixture evenly over the unbaked bottom crust until the edges are reached.
  8. Drop the remaining dough by the spoonful over the cherry layer.
  9. Bake for 45 minutes until the top is golden and the fruit bubbles.
  10. Whisk together powdered sugar, milk, and 0.25 tsp almond extract to create a smooth glaze. Drizzle over the bars once they have cooled completely.