Cherry or Blueberry Fruit Bars

By srumbel

The recipe calls for two cans of cherry pie filling but I used a can of cherry and a can of blueberry. The batter is heavy and it bakes stiffer than a cake batter. More like a danish. I also like it because it makes a large batch and perfect when serving a crowd.
from withagratefulprayerandathankfulheart.com

Ingredients

• FROSTING:
• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 2 cans (21 ounces each) cherry pie filling
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons milk

Preparation

Step 1

Preheat oven to 350°. In a large mixer bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually stir in flour.

Spread 3 cups batter into a greased 15x10x1-inch baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top.

Yield: 5 dozen.
NOTE: to get 5-dozen, each serving would be just a mere 1-inch x 2.5-inch square and, well, that is a wee bit small in my humble opinion :)