2 (21 oz. each) cans cherry pie filling ----see note---
1/2 cup sliced almonds, optional
1-1/2 cups confectioner's sugar
1/4 tsp. vanilla or almond extract
3 - 4 tsps. milk
Notes- any fruit flavored pie filling can be substituted
Preheat oven to 350 degrees F.
In a large mixing bowl, beat butter and
shortening with an electric mixer on medium
speed for 30 seconds.
Add sugar, baking powder and salt. Mix until
combined, scraping sides of bowl occasionally.
Beat in eggs, one at a time, and extract until
Mix in flour.
Reserve 1-1/2 cups of the dough and spread the
remaining dough in the bottom of an ungreased
15x10x1-inch baking pan.
Bake for 12 minutes.
Spread pie filing over crust in pan. Spoon
reserved dough into small mounds on top of pie
filling. Sprinkle with nuts, if using.
Bake about 30 minutes more or until top is a
light brown. Cool in pan on rack for 10
Drizzle top with icing. Cool completely.
To make icing, mix the powdered sugar and extract
in a small bowl. Add just enough of the milk to
make a smooth icing that will drizzle.
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