CHERRY BARS FOR A CROWD

Ingredients

  • FOR THE BARS:
  • 1 1/2 CUPS BUTTER, SOFTENED
  • 3 CUP GRANULATED SUGAR
  • 1 1/2 TEASPOON SALT
  • 5 LARGE EGGS
  • 1 1/2 TEASPOON VANILLA EXTRACT
  • 1 1/2 TEASPOON ALMOND EXTRACT
  • 5 1/2 CUPS ALL-PURPOSE FLOUR
  • 1 1/2 TEASPOON BAKING POWDER
  • 2 CANS (21 OZ.) CHERRY PIE FILLING
  • FOR THE GLAZE:
  • 1 CUP CONFECTIONER’S SUGAR
  • 3 TABLESPOONS MILK

Instructions

  • PREHEAT OVEN TO 350 DEGREES F. LINE A JELLY ROLL PAN (12×17) WITH ALUMINUM FOIL. SPRAY WITH NONSTICK SPRAY. SET ASIDE.
  • IN THE BOWL OF YOUR STAND MIXER, CREAM TOGETHER BUTTER AND SUGAR, ABOUT 1-2 MINUTES. ADD SALT, EGGS, AND VANILLA AND ALMOND FLAVORINGS AND CONTINUE STIRRING UNTIL FULLY INCORPORATED. ADD FLOUR AND BAKING POWDER AND MIX UNTIL JUST COMBINED. RESERVE 1 3/4 CUP OF DOUGH. SPREAD/PRESS REMAINING DOUGH INTO THE PREPARED BAKING PAN. TOP WITH CHERRY PIE FILLING. DROP REMAINING BATTER IN SMALL PIECES OVER THE CHERRY FILLING.
  • PLACE IN THE OVEN AND BAKE FOR 50-60 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM THE OVEN AND PLACE PAN ON A WIRE RACK TO COOL COMPLETELY. ONCE COOLED PREPARE THE GLAZE. WHISK TOGETHER CONFECTIONERS’ SUGAR AND MILK UNTIL SMOOTH AND DRIZZLE OVER THE BARS. CUT INTO 35 SQUARES AND SERVE.