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Cherry Pie Bars

Servings 20 bars
Calories
Author Eva Fry

Ingredients

  • 1/2 cup slivered almonds toasted
  • 1 cup 2 sticks butter softened
  • 1 1/2 cups sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 or 2 21-oz can s Signature SELECT Cherry Pie Filling
  • 1 tablespoon sliced almonds optional

Almond Glaze

  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoons milk

Instructions

  • Preheat oven to 350°
  • Toast the slivered almonds for 6-9 minutes until toasted and fragrant.
  • Cream together the butter and sugar.  Add the eggs and mix well.  Mix in the vanilla and almond extract.
  • Combine the flour,  salt, and toasted almonds into the butter and sugar mixture.  Mix until combined.
  • Grease a 9x13 pan (I used a glass pyrex dish) with butter.
  • Spread 3/4 of the batter into the baking dish, using an offset spatula to evenly spread/distribute along the bottom of the dish.  Reserve the remaining 1/4 batter for the topping.
  • Pour the cherry pie filling over the batter, spreading evenly to coat.  If you want extra cherries, you can use 2 cans of filling.
  • Using a teaspoon, drop the remaining batter over the top of the cherry pie filling spacing it out about an inch apart, then filling in any holes with the remaining batter.
  • If desired, sprinkle sliced almonds over the top of the batter and cherry filling.
  • Bake at 350° for 35 to 40 minutes until the top is cooked.  It should get slightly golden.
  • Let it cool for 30 minutes before topping with glaze.
  • Combine glaze ingredients and drizzle over the bars either with a spoon or by placing into a zip-top bag and cutting the corner off to drizzle like icing.
  • Let it cool completely before serving otherwise it will fall apart when serving.