Cherry Bar Dessert. Want something simple by special? Try these festive fruit-filled bars from Jane Kamp of Grand Rapids, Michigan. With their pretty color from cherry pie filling and subtle almond flavor, they’re destined to become Christmas classics.
Cherry Bar Dessert
60 ServingsPrep: 20 min. Bake: 30 min. + cooling Ingredients
1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 Eggland’s Best Eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk
Preheat oven to 350°. In a large bowl, cream butter, sugar and
salt until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread
with pie filling. Drop remaining batter by teaspoonfuls over
filling. Bake 30-35 minutes or until golden brown. Cool completely
in pan on a wire rack.
In a small bowl, mix confectioners’ sugar, extracts and enough milk
to reach desired consistency. Drizzle over top. Yield: 5 dozen.