Ingredients | Instructions |
Filling and Glaze
| Preheat the oven to 375. Line a 13 x 9 baking dish with parchment paper, for lifting the bars out, or lightly grease with cooking spray. In a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter in one tbls at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. Add the egg and mix until incorporated. Keep it crumbly not balled up. Press 1/2 to 2/3 of the mixture into the bottom of the prepared baking dish. Bake for 10 -12 minutes or until the crust is matte (not shiny or wet). and starting to lightly brown. While the crust is baking, mix the cherry pie filling with 1/2 tsp almond extract. Dollop filling onto the partially baked crust and spread evenly with a spatula. Crumble the remaining crust evenly over the top of the cherry filling. Bake at 375 for an additional 25 - 30 minutes until the top is lightly brown and filling bubbles in the center. Remove from oven and place on a wire rack to cool completely. Once bars are cool, mix together powdered sugar, milk, and 1/2 tsp almond extract. Check consistency and add up to one more tbls milk, if desired, Drizzle over the cooled bars and allow glaze to set. Use the parchment paper to lift bars out of the pan. Cut and serve |