Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

A classic cherry dessert is baked into a crowd-pleasing, more portable treat. Make and store these bars, wrapped in aluminum foil, for up to three days.

Recipe by Southern Living August 2016

Gallery

Credit: Greg Dupree; Styling: Mindi Shapiro

Recipe Summary

active:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 24 (serving size: 2 bars)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.

    Advertisement
  • Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan.

  • Bake in preheated oven until lightly browned, 25 to 30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling.

  • Bake in preheated oven until golden brown, 40 to 45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles.

  • Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.

Advertisement
Advertisement