I followed the recipe and used a 10x15 pan, and 35 minutes was no where near enough cooking time. The inside was a runny mess, and you can't trust the toothpick test because those appeared to come out clean. I think an hour is more like it, but you'll have to cover the pan to keep the top from over-browning. I used fresh pie cherries boiled with corn starch and sugar for the filling - their tartness was great. Didn't have almond extract, so substituted some rum extract, and it was very good with the other flavors. I think the recipe makes way, way more glaze than you need - the amount almost totally covered the bars but this is already very sweet. Overall, pretty delicious, but definitely two pans or much longer in the oven.
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I followed the recipe and used a 10x15 pan, and 35 minutes was no where near enough cooking...