Prep 10 mins
Cook 25 mins
I've had this recipe for years and every time I make these moist, delicious bars, I wonder why I don't make them more often! They're easy to make and look so pretty on a serving tray that people think you got them from a bakery!.
- Preheat oven to 350 degrees.
- Generously grease a 10-inch x 15-inch jelly-roll pan.
- Cream the sugar and butter together until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the flour, salt and vanilla, and beat until well-mixed.
- Spread the batter in the prepared pan and using a knife or spatula, score into whatever size bars you desire.
- In the middle of each of the bars, put about a tablespoon of the pie filling (doing this as neatly as possible makes for a prettier presentation).
- Place on middle rack of preheated oven and bake for 25 to 28 minutes, or until lightly browned.
- Let cool completely and re-slice into bars, then sprinkle with powdered sugar.
This is a great idea for a cake but I found that using dollops of the apple pie filling was too heavy for those spots and many pieces the filling sank to almost the bottom of the cake so when removing from the pan it was so thin on the bottom that they would break apart. I think the 10x15 pan is too large and maybe using a 9x13 would be better and allow a thicker bottom layer of the cake. Also it needs some type of spice like cinnamon or allspice (even with a cherry pie filling that would be yummy). My guests enjoyed it but all made comments about the need for a spice. Still a recipe that is easily adjusted to improve the final result and I'm happy I adopted you in Pick A Chef Fall 2011.
These were wonderful! I used apple pie filling. Next time I will spread the whole thing with the filling to make it prettier. Also, I baked mine in a 9X13 pan and found they were a nice thickness. Very tasty and very easy! Thank you for sharing!
It was a good concept however I didnt feel they were very flavorful and somewhat thin using a 10 x 15 pan....I unfortunately wouldnt make again. I would suggest dump cake as a better option for using pie filling. sorry...