Ingredients
Batter-
• 1 c. (two sticks) butter softened
• 2 c. granulated sugar
• 4 large eggs
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 1 Tbsp. vanilla
• 3/4 c. white chocolate chips, divided
Filling-
• 1 20-oz. can cherry pie filling
Glaze-
• 1/2 c. white chocolate chips
• 1 1/2 Tbsp. heavy cream
Directions
1. Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan and set it aside.
2. In a mixer, cream butter and sugar together at medium speed. Add eggs, one at a time, beating after each addition until just incorporated (do not over beat the eggs). Beat flour and salt at low speed until just incorporated. Mix in vanilla and 1/2 c. chocolate chips until combined.
3. Spread 3 c. batter in greased baking pan. Then, spread pie filling on top of the dough. Drop remaining dough by tablespoonfuls on top of cherry pie topping, spreading gently to cover filling as much as possible. Distribute the remaining 1/4 c. white chocolate chips.
4. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack and slice.
5. Make the glaze: Combine chocolate chips and heavy cream in a microwave bowl and microwave at 50% power for about 11/2 to 2 minutes or until chocolate is melted, pausing and stirring well every 30 seconds. Drizzle over bars using a fork. Bars can be served plain at room temperature, or warm with vanilla ice cream (my favorite). Enjoy!
Recipe courtesy of Lucky Cow Coffee & Gelato. Featured in the June | July 2021 Rural Route.
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