Photo: Greg Dupree; Styling: Mindi Shapiro 
Active Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 24 (serving size: 2 bars)

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.

 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

Very Good!

ald0ra
August 15, 2016
I made these for a small party. They were easy to prepare and everyone loved them! The next day they were a little too soft after sitting out over night. So, I put them in the refrigerator for a few hours and they firmed up. Then, I shared leftover bars with my neighbors and their families. I've received two thank you cards from them! They really enjoyed them!

disappointed

JoJenny
August 21, 2016
I made these to take to a sick friend; and I prepared them exactly as the recipe instructed; however, it turned out more like a cobbler than bars -- too soft to cut.

Crisp Bottoms :)

jan119
August 02, 2017
These were delish! Because I only had 1/2C butter, I substituted 1C veg shortening + 2Tbsp water for 1C butter. Blind-baked it for 30 mins. Added my homemade cherry pie filling & the rest of the flour/nut mix on top. Baked for the max 45 mins.  I let it cool overnight (since I tend to bake at night); the bottom crust was still very crisp. The crisp bottom held up at room temperature and in the fridge.  These are easier eaten by hand, rather than using a fork.

Very gooey!

portland
October 09, 2016
I made these and took them to a football tailgate on a cool day. Everybody loved them but they were not something that could be eaten without a fork! Very sticky and messy. I think a single can of cherry pie filling would have been sufficient.

Delicious

Linda5
October 31, 2016
I made these exactly as written and they turned out remarkable and I received a lot of compliments.  The held up well and could be eaten as a bar.  I did refrigerate what was left that evening and they did very well.  It did not take one and a half cans of cherry pie mix as the brand I bought was a 21 ounce can.  Will definitely make these again.

good

KYgirl
April 02, 2017
easy to make, pretty, delicious. a little too much butter for my taste.