1-First Step: Preheat Your Oven: Begin by preheating your oven to 350°F, which ensures even baking and a golden finish. This step is crucial for the dough to set properly and the cherries to bubble just right. While the oven heats, grease a 15x10x1-inch baking pan to prevent sticking, adapting for dietary needs by using a non-stick spray if you’re going oil-free.

2-Second Step: Cream the Butter Mixture: In a large bowl, cream together 1 cup unsalted butter, 2 cups sugar, and 1 teaspoon salt until the mixture is light and fluffy; this usually takes about 2-3 minutes with a mixer. For variations, if you’re watching calories, consider using a sugar substitute here. This creates the base of your dough, making it airy and delicious.

3-Third Step: Add the Eggs and Extracts: Next, add the 4 large eggs one at a time, beating well after each to incorporate air and keep the texture smooth. Then, beat in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract for that signature flavor. If almond extract isn’t your thing, you can omit it for a simpler taste, which works well for those with allergies.

4-Fourth Step: Incorporate the Flour: Gradually mix in 3 cups all-purpose flour until just combined, avoiding over-mixing to keep the dough tender. For gluten-free options, swap in a gluten-free flour blend at this stage. This step builds the structure of the bars, ensuring they hold up when baked.

5-Fifth Step: Assemble the Bars: Spread about 3 cups of the dough evenly into your prepared pan, pressing it down firmly. Then, layer on the 2 (21 ounce) cans of cherry pie filling over the dough for that fruity center. Drop the remaining dough by teaspoonfuls over the filling to create a rustic top, which allows the cherries to peek through attractively.

6-Sixth Step: Bake the Bars: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling bubbles. Keep an eye on it to prevent over-baking, especially if you’re using frozen cherries as an alternative. This step locks in the flavors and gives the bars their appealing texture.

7-Final Step: Cool and Glaze: Once baked, let the bars cool completely in the pan on a wire rack, which takes about 1-2 hours. In a small bowl, mix 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 2-3 tablespoons milk until smooth, then drizzle over the cooled bars. For serving, cut into about 12 large slices and enjoy, perhaps with a side of yogurt for a lighter twist.