Instructions
Preheat & Prep:
Set your oven to 350°F (175°C). Line a 12x17-inch jelly roll pan with aluminum foil and coat it with nonstick spray. Set aside.
Make the Dough:
In a stand mixer, beat the butter and sugar together until light and creamy (about 1–2 minutes). Add salt, eggs, vanilla, and almond extracts, mixing until everything is well blended.
Add Dry Ingredients:
Mix in the flour and baking powder just until combined. Don’t overmix. Scoop out about 1 ¾ cups of dough and set it aside for topping.
Assemble the Bars:
Spread the remaining dough evenly across the bottom of the prepared pan. Spoon the cherry pie filling over the dough layer. Drop small pieces of the reserved dough on top of the cherries.
Bake:
Place the pan in the oven and bake for 50–60 minutes, or until the top is golden brown and set.
Cool & Glaze:
Let the bars cool completely in the pan on a wire rack. Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled bars.
Slice & Serve:
Cut into 35 squares and enjoy!
📝 Tips:
These bars store well in an airtight container for several days.
You can swap cherry filling with blueberry or apple for a twist.
