Holiday Cherry Pie Bars

Bright cherry pie bars add the perfect sweet pop to your holiday festive table. Incredibly crunchy base and topping encase a decadent cherry pie filling. Sweet glaze drizzle completes the perfect bite! Be sure to subscribe for more holiday goodies. And yes, I got water on my shirt. LOL! Happy cooking!
#holidaybaking #cherrypie #dessert #festive

FESTIVE CHERRY PIE BARS
CRUST and TOPPING
2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¾ cup butter, melted
½ cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
1/8 teaspoon pure almond extract
3 tablespoons sliced almonds
FILLING
21 ounce can cherry pie filling
2 teaspoons cornstarch
1 tablespoon cold water
½ teaspoon fresh lemon juice
½ teaspoon pure almond extract
Pinch of salt
GLAZE
½ tablespoon butter, melted
Pinch of salt
½ teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees F. and line an 8-inch square baking pan with parchment paper.
Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Whisk together melted butter, sugar, brown sugar, vanilla and almond extract in a large bowl until well combined. Add dry ingredients and fold in until incorporated.
Set aside ¾ cup of dough for topping, mixing in sliced almonds until mixture is crumbly. Chill until ready to use. Press remaining dough evenly into bottom of prepared baking pan.
Bake the crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Place cherry pie filling in a sauce pan over medium-low heat. Whisk cornstarch and water together in a small bowl until dissolved. Add cornstarch slurry, lemon juice, almond extract, and salt to the saucepan. Gently simmer for 4 to 5 minutes, stirring frequently, until filling is thickened and coats the back of a spoon. Remove pan from heat and cool filling for 10 minutes.
Spoon cherry filling over cooled crust and crumble reserved dough over filling.
Bake bars for another 38 to 40 minutes or until topping is golden and filling is slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Whisk together melted butter, salt, vanilla, powdered sugar and milk in a small bowl. Drizzle glaze over cooled bars and let set.
Store leftover bars in an airtight container in the refrigerator up to 2 days.
Recipe is courtesy of Laura Kasavan