APRON AND PANS - FRUIT AND CREAM PIE BARS
Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 1⁄2 cups pie filling, any flavor
Cheesecake Center
1 (8 ounce) cream cheese, softened
1⁄2 cup sugar
1 teaspoon vanilla
1 egg
Glaze
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons milk
Preparation
Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. Set batter aside.
In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until smooth.
Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly spread with pie filling. Drop remaining batter on top of pie filling.
Bake at 350 for 25-30 (If using a 9x13, increase bake time to 35) minutes or until toothpick comes clean. Cool on wire rack.
Combine powdered sugar and milk for the glaze and drizzle over the bars. Let the bars cool completely, or refrigerate for 3 hours for easier cutting into bars.
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 1⁄2 cups pie filling, any flavor
Cheesecake Center
1 (8 ounce) cream cheese, softened
1⁄2 cup sugar
1 teaspoon vanilla
1 egg
Glaze
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons milk
Preparation
Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. Set batter aside.
In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until smooth.
Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly spread with pie filling. Drop remaining batter on top of pie filling.
Bake at 350 for 25-30 (If using a 9x13, increase bake time to 35) minutes or until toothpick comes clean. Cool on wire rack.
Combine powdered sugar and milk for the glaze and drizzle over the bars. Let the bars cool completely, or refrigerate for 3 hours for easier cutting into bars.
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