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Ingredients
- 3 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups cold butter, cubed
- 3 cups cherry pie filling (1 1/2 21-ounce cans)
- 3/4 cup chopped pecans
- 1 cup powdered sugar
- 4 to 5 teaspoons whole milk
- 1/4 teaspoon almond extract
Details
Preparation
Step 1
Preheat oven to 350 degrees.
Line 13 x 9 pan with heavy duty aluminum foil, extending foil 2 to 3 inches beyond edge of pan. Lightly spray with cooking spray.
Combine flour, sugar and salt (may use food processor). Add butter cubes and combine until crumbly. Reserve 1 cup. Press remaining flour mixture in prepared pan. Bake 25 to 30 minutes (until lightly brown). Leave oven on. Spread pie filling over crust. Toss reserved flour mixture with pecans. Sprinkle over filling. Bake 40-45 minutes (until golden brown). Cool completely in pan on wire rack, about 1 hour. Lift bars from pan.
Mix together powdered sugar, extract and 4 teaspoons milk. Add more milk, one teaspoon at a time until desired consistency. Drizzle over bars. Cut into 24 bars.
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