RECIPE OF THE WEEK: Cherry Pie Bars

Tart, red cherries, and Valentine's Day seem to be the perfect pair. Not only do cherries align with a Valentine's Day color scheme, they even resemble little hearts when hanging from their stems.

Celebrating Valentine's Day involves many different traditions, and enjoying decadent desserts is among them. Purchasing ready-made treats from a local bakery is one way to indulge in a sugary confection, but crafting a recipe at home is another way to show that special someone how much you care.

Cherry Pie Bars are not exactly a pie, but pound cake with a cherry pie filling swirl. They can be made for many different occasions, but make for something sweet on Valentine's Day. Whip up this recipe from Butter, Flour, Sugar, Joy (Sourcebooks) by Danielle Kartes. This recipe yields one 9x13" pan.

INGREDIENTS

2 cups sugar

1 cup butter, softened

4 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 21-ounce can of cherry pie filling

DIRECTIONS:

Preheat oven to 350 F. Line a 9-by-13-inch pan with parchment paper.

In a stand mixer, or with a hand mixer, cream sugar and butter on low. Add the eggs one at a time. Beat until just combined.

Add the flour, baking powder and salt. Spread a little over half the cake batter into the pan. Evenly spread the pie filling over the top, and spoon the rest of the cake batter over the pie filling. It's fine if the cherries show through.

Bake for 35 minutes or until the top has turned slightly golden. Do not overbake. Allow to cool and slice into squares. Enjoy!