Cherry Chocolate Almond Crumb Bars

1 cup (2 sticks) cup butter

1 package (17.5 ounce) oatmeal cookie mix

1 package (17.5 ounce) chocolate chip oatmeal cookie mix

2 eggs

2 teaspoons vanilla extract

24 ounces (11/2 packages) frozen cherries (see note), thawed and drained

¼

cup sugar or to taste

¾

cup slivered almonds, toasted, coarsely chopped

Icing

1 cup powdered sugar

1 tablespoons teaspoon vanilla extract

2-4 ounces milk

Red food coloring, optional

Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, extending foil over pan edges or line with parchment paper. Lightly coat the foil with nonstick cooking spray. Set pan aside.

In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Remove 11/2 cups of the mixture and set aside. Add egg, vanilla, and almond extract to remaining mixture in bowl. Stir until combined. Press mixture into bottom of prepared pan.

To the reserved

In a medium bowl, stir together cherries and sugar, if using. Evenly distribute cherries over mixture in pan. Sprinkle evenly with reserved crumb mixture.

Bake in the preheated oven about 55 minutes or until top is golden. Cool in pan on a wire rack.

For the icing: In a medium bowl combine the powdered sugar and extract; stir in milk and food coloring until you reach a drizzling consistency. Drizzle over bars and let stand until icing sets.

Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

Makes 21/2 dozen bars.

Cook's note: Store bars in a single layer in an airtight container. Store in refrigerator for up to 3 days or freeze for up to 3 months.

Deborah Pankey, Daily Herald Food Editor