These delicious bars are one of my favorite desserts to make in the spring and summer! Although they are amazing all year long, there is nothing like a cherry and almond flavored dessert on a sunny day. The very best part is that you get the taste of pie but in a much lower maintenance bar that also gives you lots of servings! This recipe calls for cherry pie filling which makes it even easier to whip up if you’re short on time. Drizzle with a sweet vanilla almond glaze and these cherry-filled beauties are ready to enjoy!
PC: Margaret Jaszowska
Ingredients:
- 2 cups sugar
- 4 eggs
- 1 cup butter, softened
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp salt
- 3 cups Bob’s Red Mill Gluten-Free Flour (or same amount regular flour)
- 2 21 oz. cans cherry pie filling
Glaze:
- 1 cup powdered sugar
- ¼ tsp almond extract
- ½ tsp vanilla extract
- 2 Tbsp. milk (you may need to add an extra Tbsp. or two to reach desired consistency)
Directions:
Preheat oven to 350 degrees and grease a 15×10 or 15×11 inch baking dish.
In a large bowl, cream softened butter and sugar. Add eggs one at a time and mix well.
Stir in vanilla and almond extract.
Mix dry ingredients in a small bowl.
Add to creamed mixture and stir until combined.
Spread about 3 cups of the batter in the greased baking dish.
Top batter with both cans of cherry pie filling and spread evenly with a spatula or spoon.
Dollop the remaining batter on top of the cherry filling, it’s ok if it doesn’t cover all of the filling perfectly!
Bake for 40-50 minutes or until a toothpick comes out clean and the top crust is golden brown. Allow bars to cool.
While the bars are cooling, whisk together the glaze ingredients.
Drizzle over the bars and serve!
Store in the fridge in an airtight container for 3-4 days.
Download Recipe Card!
PIN THIS!
Read more of Maria’s contributions to AllMomDoes here.
