A buttery shortbread crust topped with a luscious cherry pie filling, crumble topping and a sweet powdered sugar glaze. These cherry pie bars are an easier take on the classic recipe and taste just as delicious!
Preheat the oven to 350°F. Prepare a 9x9" pan by lining with parchment paper.In a large bowl, beat the butter and sugar together until light and fluffy. Add the vanilla and almond extract. Mix until smooth. Add the flour, baking powder and salt. Mix until combined, scraping the sides as you mix.
Press about 2/3 of the dough in the prepared pan. You can use a use a piece of parchment paper to press down easier. Top dough with the pie filling.
Drop the remaining dough by small spoonful's evenly over the top of the filling, leaving space between the spoonful's. Bake in the preheated oven for 20-30 minutes, or until the dough on top does not indent when lightly pressed with your finger. Remove and let cool completely.
When the bars have cooled, whisk together the powdered sugar, almond extract and milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and refrigerate for about 10 minutes to set.
Once set, slice into 16 bars and serve. They will stay fresh for 2-3 days or in the freezer for 3-6 months.
Substitutions: You may use all vanilla if you do not love almond extract, but I find using half and half gives it great flavor. You may also swap in a different flavor of pie filling if preferred. Freezing Instructions: Allow bars to cool completely. Place in an even layer on a pan that will fit into the freezer. Freeze for 1 hour and then transfer to a freezer container where you can stack them. When ready to eat, remove a few hours before serving to thaw on the counter.