These bars have a very special place in my heart. I can recall my Grandma Billie making pans of these for family gatherings and they were always my favorite. I have made these plenty of times for my kids and, because of the large batch size, they were perfect for when the have to bring pans of bars for various club or athletic events. They are always a hit!
Cherry Almond Bars
1 1/2 cup butter softened
3 cups sugar
1 1/2 teaspoons salt
6 eggs
3 teaspoons vanilla extract
1 teaspoon almond extract
4 1/2 cups flour
2 – 21 ounce cans cherry pie filling
Glaze:
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons water (more if needed)
Directions:
Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until light in color and fluffy. Add salt, and eggs one at a time, incorporating after each addition. Add 3 teaspoons vanilla extract and 1 teaspoon vanilla extract. Gradually add the flour, 1 cup at a time.
Spread 2/3 of the dough mixture into the bottom of a greased 1/2 size sheet pan. (18×13) Cover the dough with cherry pie filling. Drop the remaining batter by the teaspoon full over the top of the pie filling. Bake for 40-45 minutes or until cake tester comes out without batter on it and the top is a light golden brown. Remove the pan from the oven and let cool.
When bars are cooled, prepare the glaze by stirring together the glaze ingredients in a small bowl and use a spoon to drizzle over the top of the bars.
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How much vanilla extract and how much almond extract
Hi Julie! It calls for 3 teaspoons of vanilla and 1 teaspoon of almond extract in the bars, then 1 teaspoon of each in the glaze.