BLUEBERRY PIE BARS

“In anticipation of our upcoming move, I have been cleaning out our pantry. This has resulted in today’s cookie challenge.  Find a yummy recipe for a random can of blueberry pie filling.  Well lucky us, this week’s recipe is a delight.  A soft chew coupled with an inviting blueberry taste and a smooth glaze, this is plenty of cookie to meet your sweet tooth desires.  So find that random can of pie filling that has been patiently waiting in the back of your pantry, its scrumptious destiny awaits.  Enjoy.”

Bar Ingredients

1 cup Butter

2 cups Sugar

4 Eggs

1 teaspoon Vanilla Extract

3 cups Flour

1 teaspoon Salt

21 ounce can Blueberry Pie Filling

Glaze Ingredients

2 cups Powdered Sugar

3 Tablespoons Milk

1 teaspoon Vanilla Extract

½ teaspoon Almond Extract

Fresh Blueberries for garnish

 

Preheat oven to 350 degrees.

Cream butter and sugar.

Mix in the eggs and vanilla extract.

Mix in the flour and salt.

Take ¾ of the dough and press into the bottom of a greased jelly roll pan. Note:  this will be a very sticky endeavor, so be prepared to use a fair amount of flour to coat your hands.  Trust me, these bars are yummy, so this minor inconvenience is well worth it.

Spread the can of blueberry pie filling onto the top of the dough.

Take the remaining ¼ of the dough and drop Tablespoon sized amounts on top of the blueberry filling.

Bake for 45 minutes or until the top is beginning to brown and a toothpick comes out clean.

Let the bars cool on a wire rack.

Prepare the glaze by mixing together the powdered sugar, milk, vanilla extract, and almond extract.

Pour over the top of the cooled bars and spread so that the surface is covered.

Let the glaze set, which takes about one hour.

Cut and serve with fresh blueberries on the side.

 

Makes about 40 bars.

Revised Source: “Blueberry Pie Bars” recipe, as found on www.lecremedelacrumb.com.