Ingredients:

  • 1 cup (225g) Unsalted butter, softened
  • 2 cups (400g) Granulated sugar
  • 1 tsp Salt
  • 4 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 tsp Almond extract
  • 3 cups (375g) All-purpose flour
  • 2 cans (21 oz each) High-quality cherry pie filling
  • 1 tsp Fresh lemon juice
  • 0.5 tsp Lemon zest
  • 1.5 cups Powdered sugar
  • 2 tbsp Whole milk
  • 1 tsp Pure vanilla extract
  • 1 pinch Fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is pale and aerated, about 3 minutes. Wait until it looks like light, fluffy buttercream.
  3. Add eggs one at a time, beating well after each addition. Incorporate the vanilla and almond extracts. Note: Adding eggs slowly prevents the fat from separating.
  4. Sift in the flour and salt. Mix on low speed until the white streaks of flour just disappear. Reserve about 1.5 to 2 cups of this dough for the topping.
  5. Spread the remaining dough into the bottom of the prepared pan. Par bake the crust for 12–15 minutes until the surface looks matte and set but not browned.
  6. In a separate bowl, stir together the cherry pie filling, lemon juice, and lemon zest. Spread the fruit mixture evenly over the par baked crust.
  7. Drop the reserved dough by teaspoonfuls over the cherry layer. Bake for an additional 30–35 minutes until the topping is golden brown.
  8. Whisk together the powdered sugar, milk, vanilla extract, and sea salt. Drizzle the glaze over the bars once they have cooled completely.