Tips for Success
Don’t overmix the dough to keep the texture light and tender. Spread the cherry filling evenly across the dough for consistent flavor in every bite. Let the bars cool completely before glazing to avoid a runny mess. Lining your pan with parchment paper helps lift the bars out easily for clean slicing.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (21 oz) cherry pie filling
For the Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
2–3 teaspoons milk (more as needed for desired consistency)
Directions
Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture until combined. Spread two-thirds of the batter into the prepared pan. Spoon the cherry pie filling evenly over the batter. Drop remaining batter by spoonfuls over the top of the filling. Bake for 35–40 minutes, or until golden brown and set. Let the bars cool completely on a wire rack. For the glaze, mix powdered sugar, vanilla, and milk until smooth, then drizzle over the cooled bars.
Additional Tips or Variations
Substitute raspberry or blueberry pie filling for a different twist. Add slivered almonds on top before baking for added crunch. Use clear vanilla for a whiter glaze, or add festive sprinkles to match the holiday theme. These bars also make a great edible gift when wrapped in holiday tins.