Tuesday, September 6, 2016


This recipe came in my Southern Living August magazine. It is delicious, easy and will keep wrapped in aluminum foil for three days.

3 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed
3 cups canned cherry pie filling (about 1 1/2 cans)
3/4 cup chopped pecans
1 cup powdered sugar
4 to 5 tbsp whole milk
1/4 tsp almond extract

Preheat oven to 350 degrees.
Line the bottom and sides of a 13 x 9-inch baking pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly spray with cooking spray.

Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes and pulse until crumbly. Reserve 1 cup flour mixture. Press remaining mixture onto the bottom of the prepared pan.

Bake  at 350 degrees until lightly browned, 25-30 minutes. Spread pie filling over crust in the pan. Toss together the reserved flour mixture and the pecans. Sprinkle evenly over filling.

Bake in preheated oven until golden brown, about 40 to 45 minutes. Cool completely in the pan on a wire rack for about 1 hour. Lift baked bars out using foil sides as handles.

Stir together the powdered sugar, 4 teaspoons milk and almond extract. Add additional milk, if needed, to reach desired drizzle consistency. Drizzle over pecan mixture.

Cut into 48 bars.

Note: This is basically a Southern Living Recipe and picture. 

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