1 tsp salt
2 cans (21 oz each) cherry pie filling
1 cup powdered sugar
½ tsp vanilla extract (for glaze)
½ tsp almond extract (for glaze)
2 tbsp milk
Instructions:
Preheat Oven: Set your oven to 350°F (175°C). Spray a 15x10x1-inch pan with non-stick spray.
Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the creamed butter and sugar, mixing until well combined.
Assemble Bars: Spread 3 cups of the batter evenly over the bottom of the prepared pan. Top with the cherry pie filling, spreading it evenly. Drop spoonfuls of the remaining batter over the cherry filling.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, adjust the baking time accordingly (may take longer).
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