A classiccherry dessertis baked into a crowd-pleasing, more portable treat.
What better way to celebrate spring and summer than these cherry-speckled treats?
Make and store thesebars, wrapped in aluminum foil, for up to three days.
Credit: Greg Dupree
Ingredients
3cups(12 oz.)
all-purpose flour
3/4cupgranulated sugar
1/2teaspoontable salt
1 1/2cups(12 oz.)
cold butter, cubed
3cupscanned cherry pie filling (about 1 1/2 [21-oz.]
cans)
3/4cupchopped pecans
1cuppowdered sugar
4 to 5teaspoonswhole milk
1/4teaspoonalmond extract
Directions
Preheat oven to 350F.
Pulse flour, granulated sugar, and salt in a food processor until combined.
Add butter cubes, and pulse until mixture is crumbly.
Reserve 1 cup flour mixture.
Press remaining flour mixture onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 25 to 30 minutes.
Spread cherry pie filling over crust in pan.
Toss together reserved 1 cup flour mixture and pecans.
Sprinkle pecan mixture evenly over filling.
Bake in preheated oven until golden brown, 40 to 45 minutes.
Cool completely in pan on a wire rack, about 1 hour.
Lift baked bars from pan, using foil sides as handles.
Stir together powdered sugar, 4 teaspoons milk, and almond extract.
Add additional milk, if needed, to reach desired consistency.
Drizzle over pecan mixture.
Cut into 48 bars.
