Ingredients
3cupsall-purpose flour
1½tspbaking powder
¾tspsalt
1¾cupsgranulated sugar
1cupunsalted butter,softened
3large eggs
1tspvanilla extract
¼tspalmond extract
21ozcherry pie filling,(1½ cans)
1cuppowdered sugar
½tspvanilla extract
¼tspalmond extract
3tbsphalf and half
Preparation
Preheat the oven to 350 degrees F. Butter a 13×9-inch baking dish.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in the vanilla and almond extracts.
With the mixer set on low speed, slowly add in the dry ingredients and mix until combined.
Reserve and set aside 1½ cups of batter then spread remaining evenly into prepared baking dish.
Top with the cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
Bake in the oven for about 30 to 37 minutes. Remove from oven and allow to cool completely on a wire rack.
In a small mixing bowl, whisk together all the glaze ingredients, adding enough half and half to reach the desired consistency.
Pour into a resealable bag, seal the bag and cut a small tip from one corner then drizzle over top of cooled bars.
Allow glaze to set, then cut into squares. Enjoy!
