cherry pie bars (kuchen bars)

dirt bike man has been out of town for work and i've started school again (yay, this is my last class before graduation and i'll have an MBA!)

so i made these for dirt bike man's sister to thank her for watching baby #1 for us.

they are the most moist, delicious, buttery, cherry-filled bars you'll ever eat with a golden brown crispy top!  they're like 50,000 calories per bar but they are so worth it.

cherry pie bars

adapted from Cooking Classy

makes 16 bars


3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter , softened
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 can cherry pie filling (21 oz)

1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/2 - 3 Tbsp half and half


Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 40-50 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.

For the glaze:
In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set then cut into squares.

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