- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 cans (21 ounces each) cherry pie filling
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons milk
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
- Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
- In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top. Yield: 5 dozen.
Reviews for Cherry Bars
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"Very good and easy to make. I also reduced the sugar by 1/2 cup , added 1/2 tsp baking powder, and omitted the almond extract. I have made these cherry bars in the past with powdered sugar sprinkled on top, but the hint of glaze was even better!"
"Kind of gooey, but really good and super easy to make. My family loves 'em. I cut the recipe in 1/2. The full recipe makes a 'ginormous' amount. But, almost all of ours from the 1/2-recipe are eaten already. Also, made mine with only vanilla extract, as I'm allergic to the almond. Still came out very good."
"These were easy to make and very good. I did add slivered almonds to the top and that made it even better!!!"
"Great! Feeds a crowd! Wonderful flavor with hint of almond."
"I tried them for the first time for Easter. They went over very well and were easy to make. I used 1 can pie filling mixed with frozen cherries picked last year to make up the difference for second can. No extra sugar was needed and turned out great. I did add 1/2 tsp. baking powder to dough. Will be making again!"