Instructions
1. Prepare the Oven and Pan:
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Preheat your oven to 350°F (175°C).
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Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Make the Cookie Base/Topping:
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In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the salt, eggs, vanilla extract, and almond extract until well combined.
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Gradually mix in the flour until just incorporated. The dough will be thick.
3. Assemble the Bars:
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Press about two-thirds of the dough evenly into the bottom of the prepared pan.
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Spread both cans of cherry pie filling evenly over the dough base.
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Drop the remaining dough by small spoonfuls evenly over the cherry filling. It will not cover the filling completely but will create a crumbly, cobblestone-like topping as it bakes.
4. Bake:
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Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
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Place the pan on a wire rack and allow the bars to cool completely in the pan. This is crucial for clean slicing.
5. Make the Glaze and Finish:
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Once the bars are completely cool, whisk together the powdered sugar, vanilla extract, almond extract, and 2 tablespoons of milk in a small bowl. Add the remaining tablespoon of milk if needed to reach a drizzling consistency.
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Drizzle the glaze over the cooled bars.
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Use the parchment paper overhang to lift the entire slab of bars out of the pan. Slice into 24 squares and serve.
