1cdairy free butterroom temperature for 20 minutes
¾cgranulated sugar
½teaspoonalmond extract
1teaspoonvanilla extract
2cgluten free all-purpose flourspoon and level method
1teaspoonxanthan gumomit if gf all-purpose flour contains this or guar gum
½teaspoonbaking powder
¾teaspoonkosher salt
21ounce cancherry pie filling
Bar Glaze
½cpowdered sugar
¼teaspoonvanilla extract
1tablespoondairy free milk
Instructions
Cherry Pie Bar Instructions
Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper or nonstick spray; set aside.
In a stand mixer or with a handheld mixer and large bowl, combine the butter and sugar until well blended.
Then add in the almond extract and vanilla extract until smooth.
Now add in the flour, xanthan gum if needed, baking powder, and salt. Scrape down the sides and bottom of bowl as needed until the mixture is well blended.
Remove ⅔ c of the mixture and set aside for the topping.
Evenly press the remaining dough into the pan then top with the cherry pie filling and use an angled spatula to smooth the pie filling evenly around the pan.
Then top the filling with the remaining dough. Drop small sections of the topping mixture evenly over the pie filling. There will be small spaces with no dough.
Bake for 25-30 minutes until the cherry pie filling starts to bubble up on the sides and the bar topping starts to turn golden brown.
Allow to cool completely, then drizzle with glaze.
Bar Glaze Instructions
Whisk together all the ingredients. Add more powdered sugar if you prefer a thicker glaze. Place the glaze into a Ziploc bag and cut off the corner. Drizzle glaze across the pan and allow to set for 10-15 minutes before serving.
Cut and serve bars. Cover and refrigerate leftovers in the refrigerator up to 3 days.