Preheat the oven to 350 degrees F. Spray a pan with non-stick spray. You can use a 15 x 10 inch pan (sheet pan) or a 9 x 13 casserole dish. You just won’t get the straight edges with the pan I used. Things like that don’t rattle this girl.

In a large bowl combine the butter, sugar, and salt. Cream them together until light and fluffy. I used my stand mixer with my paddle attachment.

Now add the eggs, one at a time, mixing really well after each addition.

Add the extract, mix again.

Now gradually add the flour, mix on low while adding until it’s all combined. Add the cinnamon and nutmeg, mix briefly by hand.

Pour about 3 cups of the batter into the prepared pan. Smooth it out.

Now take spoonfuls of the cherry pie filling and drop them randomly over the batter. Smooth as best you can.

Now take the remaining batter and drop spoonfuls of it randomly over the pie filling portion.

Bake in preheated oven for about 30 to 35 minutes, you want the top golden brown.

Remove the dish from the oven and allow to cool completely.

In in a small bowl mix the confectioners’ sugar, extract and milk. Start with 2 tablespoons of milk, then adjust by adding more until you get the desired consistency for your glaze. Now drizzle the glaze over the bars. You can do it neatly, or messy. Matters little in the grand scheme of things.

Serve with a big old cherry loving smile.