Preheat the oven to 350°F and grease a 15 x 10-inch jelly roll sheet.
Using a hand mixer or stand mixer, beat the butter, sugar, and salt on low speed until light and fluffy (about 2-3 minutes).
1 cup unsalted butter, 2 cups granulated sugar, ½ teaspoon kosher salt
Add the eggs, vanilla, and almond extract. Continue to mix on low speed until combined.
4 large eggs, 2 teaspoons pure vanilla extract, 1 tablespoon almond extract
Slowly add the flour, and mix until combined.
3 cups all-purpose flour
Spoon about 3 cups (approximately ⅔) the batter onto the prepared jelly roll sheet. Use a spatula to spread the batter evenly across the jelly roll sheet.
Top the batter with both cans of cherry pie filling. Spread to the pie filling evenly, leaving about ½ inch - 1 inch of batter uncovered around the edges.
42 ounces cherry pie filling
Place teaspoon-sized drops of the remaining batter over the cherry pie filling.
Bake for 35-40 minutes or until the bars are golden bar. Allow the bars to cool completely in the pan.
Almond Glaze (icing)
In a small bowl, combine the powdered sugar, almond extract, and milk. For a thinner glaze, add an additional 1 to 2 teaspoons of milk.
1 cup powdered sugar, ½ teaspoon almond extract, 2 ½ tablespoons milk
Use a plastic bag with a corner cut off or a spoon to drizzle the glaze over the cooled cherry bars.
Cut and serve. The bars will keep for 3-4 days in an airtight container at room temperature or up to 5 days in the refrigerator.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 cherry pie bar. Actual calories will vary.