Total TimePrep: 20 min. Bake: 35 min. + cooling
I followed the instructions exactly, and baked for even longer than the recipe said (the video says 30-35, the written recipe says 35-40-I did 40). It was brown on top. I took it out, cooled it, put on the glaze and cut it. It was still raw. I'm baking it again but it is probably ruined since it already glazed. Haven't even gotten to taste it. :-(
I cut the ingredients in half and baked in a 7x11 baking dish. I also used a cookie scoop to put the remaining dough on top. It’s more cake like and the top looks like individual biscuits with cherry filling. Tastes delicious! I used a combo of heavy whipping cream/water in the glaze since I was out of milk. Wondering if this needs to be refrigerated since the glaze has cream in it?
I love when you don’t have a slew of ingredients to make a great dessert as tasty as this. The eggs gave this the rise it needed and the cherries and almond glaze topped it off perfectly. Great recipe that is definitely a keeper!
Cherries and almond is a perfect combo!
This crust has no baking powder or baking soda and it results in being very flat. There are better recipes than this one.
This has become a family favorite! It is easy to make and everyone loves it!
I’ve made this recipe in a smaller size, 9 x13 inch pan for over 30 years. Easy to make and always a hit! Never fails and is easy to make. It’s an old standby recipe.
I cut this recipe in half as I only had one can of pie filling. Used 9x9 pan. Took roughly 45 minutes to bake but turned out like a cherry danish. Really good! I'll make it again.
With a few left over pantry items during Covid-19 quarantine, this was a hit!! I didn’t have almond extract so used a bit more vanilla extract. Crust was amazing good. Cherry pie filling was ok but would have added some fresh cherries to really make it pop.
I have made these bars several times. Very good and easy to make.