Cherry Bars for a Crowd

I saw this recipe from the Farm Stand online recently and thought it would be just the thing to serve at Sunday LIFT, our multi-generational Sunday morning Bible study. And it was a huge hit! ANd it was all done with just one recipe and one pan!

Cherry Bars for a Crowd

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
3 cans (21 oz.) cherry pie filling

For the Glaze:
1 cup confectioner’s sugar
3 tablespoons milk

• Preheat oven to 350 degrees F. Line a jelly roll pan (12x17) 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 of the 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 36 squares and serve.

I made the following changes, mainly because I was out of almond extract: Substitute 1 1/2 teaspoons lemon extract for almond extract. Use cream and lemon juice to make the glaze.

(photo from the Farm Stand since I never remember to take pictures.)