Ingredients:
2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 cup cold butter
1 eggs, slightly beaten
1 teaspoon almond extract
1 (21 ounce) cans cherry pie filling
2 cups semi-sweet chocolate chips
1 cup chopped almonds
Directions:
Preheat oven to 350 degrees. Lightly grease a 13″ x 9″ baking pan.
In mixing bowl, combine flour, sugar, and cocoa. Cut in butter with pastry mixer or fork until crumbly. Add egg and almond extract until blended; set aside 1 cup of this mixture for topping.
Press remaining crumb mixture into the prepared 13″x9″ inch pan. Carefully top evenly with pie filling.
Combine chocolate chips and almonds, with the 1 cup reserved crumb mixture; sprinkle over pie filling.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool then refrigerate for at least 2 hours before cutting.
Servings: 30
Time preparation: 10 min.
Time total: 50 min.