I confess that I am an extremely selective baker. I have a handful of dessert recipes in my vault that I have perfected and that I make repeatedly for gatherings, guests or just for my family. So when I selected this cherry almond bar recipe out of the 100 Best Cookies magazine, I gave myself a nice pat on the back. Because it is not something I would normally make. I stepped out of my baking comfort zone! Yay Me!
And YUM, they are truly delicious. I will make them again. I'm putting them into my Dessert Vault right this moment.
Preheat oven to 350 degrees F. Line a 9x13 pan with aluminum foil, extending the foil over the edges. Spray foil with cooking spray.
In a large bowl, beat 1 cup of butter with an electric mixer on medium to high speed for 30 seconds.
2 cups brown sugar
2 teaspoons baking powder
Beat until combined and then beat in:
1 teaspoon almond extract
Beat in 2 cups of flour, 1 cup at a time.
2 cups rolled oats
1/2 cup sliced almonds
Remove 1/2 cup of the dough from the bowl and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan.
Spread a 12-oz. jar of cherry preserves over the pressed dough. Crumble the reserved dough over top.
Bake in the preheated oven for 35 minutes or until lightly browned.
Once cooled, lift the bars out of the pan using the edges of the foil and cut into squares (or rectangles, or circles, or pentagons). Enjoy!