+Cherry pie slabs
°1/4 cup butter (soft – 12 tablespoons, or 1½ sticks of butter)
°1½ 1½ cups of sugar
°Half a teaspoon of salt
°3 large eggs (at room temperature)
°1½ teaspoon of vanilla extract
°2¼ cups of all-purpose flour
°21 ounces cherry pie filling (1 21-ounce package or see my recipe)
°Half a cup of confectioners’ sugar
°1 tablespoon heavy cream (or whole milk or half-and-half)
°Half a teaspoon of vanilla extract
Cherry pie slabs
Preheat the oven to 350°F (175°C) and grease a 9″ x 13″ baking dish with nonstick cooking spray, cooking spray, or butter.
Add the butter, sugar and salt to the mixer bowl and whisk the ingredients together.
1/2 cup butter, 1½ cups sugar, 12 teaspoons salt
Pour the vanilla extract into the bowl of a blender. Then add the eggs one at a time, mixing in each egg (*see note). *If you notice the mixture starting to curdle, add a tablespoon or two of all-purpose flour.
3 large eggs and ½ teaspoon of vanilla extract
Gently stir in the all-purpose flour until the mixture is blended (try not to overmix). Save a cup of the mixture for later use and set aside.
2¼ cups of all-purpose flour
Spread the mixture in an even layer in the bottom of the prepared pan. Then put the pie filling on top. Take the reserved cup of dough and place it in rounded spoons on top of the layer of cherry pie filling.
21 ounce cherry pie filling
Bake in a 350°F (175°C) oven until golden brown and filling is no longer soft, about 30 to 35 minutes. Then transfer the pan to a cooling rack until completely cooled before pouring the vanilla cream on top.
Combine powdered sugar, heavy cream, and vanilla in a small bowl. If needed, add more cream or sugar until you get the perfect drizzle consistency.
12 cups powdered sugar, 1 tablespoon heavy cream, 12 teaspoons vanilla extract
Once the bars are completely cool, drizzle the vanilla cream over them. You can chop it up and serve it right away, or let it set before serving.