Cherry Cobbler Bars

By srumbel

Want an easier way to serve cobbler? Cherry Cobbler Bars with homemade cherry pie filling make it easier to serve for dessert. Wrap them up and take them on the go. Pick it up with your hands or grab a fork. Share or don’t share.
from chocolatemoosey.com

Ingredients

• Cherry Pie Filling
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 3-5 drops red food coloring
• 2 cups pitted sour cherries
• Dough
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• Glaze
• 1/4 cup powdered sugar
• 1-2 teaspoons milk
• 1/8 teaspoon vanilla extract

Preparation

Step 1

First, make the cherry pie filling: In a large saucepan, combine water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook for another 1-3 minutes or until thickened. Remove from heat and stir in almond extract and food coloring. Stir in cherries. Cool to room temperature.
Next, make the dough: Preheat oven to 350F. Grease an 8x8 pan and/or line it with parchment paper.
In a large bowl, mix together flour, baking powder, and salt.
In another large bowl, beat together butter and sugar until smooth and creamy, 2-3 minutes. Beat in each egg, one at a time, and vanilla. Gradually beat in flour mixture.
Spread about 3/4 of the dough into the pan. Spread pie filling over top. Drop remaining dough by spoonfuls on top, forming a cobbled look (you should have about 9 pieces). Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
While still warm, make the glaze: In a small bowl, whisk together the powdered sugar, 1 teaspoon milk, and vanilla. If too thick, add remaining 1 teaspoon milk. Drizzle over the still-warm bars. Let glaze harden before serving.

Yields 9-12 bars