FOR THE BATTER:
1/2 Cup unsalted butter, softened
1 Cup granulated sugar
2 large farm-fresh eggs
1-1/2 Cup all-purpose flour
1/4 tsp Kosher Salt
1/2 tsp baking powder
1 tsp Mexican Vanilla Extract
1 can (21 oz) Blackberry Pie Filling (you can use any fruit filling)
2 tsp Blackberry Ginger Balsamic Vinegar
FOR THE GLAZE:
4 oz cream cheese, softened
1/2 Cup powdered sugar
1/2 tsp Mexican Vanilla Extract
In a large mixing bowl, beat together the butter and sugar until mixture is creamy. Add in eggs, one at a time, beating on low speed for one minute after each addition. Add the flour, salt, baking powder and vanilla.
Spread batter into an oiled 13×9 baking dish. In a separate, dish stir together the fruity balsamic vinegar and the pie filling, until balsamic vinegar is incorporated into the fruit mixture. Spread the blackberry pie filling mixture over the top of the cookie/ bar batter.
Bake pie bars in a preheated 350°F oven for about 28-32 minutes, until the area around the edges of the pan begin to brown. Remove pan from oven, and allow bars to cool for 15-20 min before adding the glaze.
To make the glaze, beat cream cheese together with powdered sugar and vanilla until the mixture is smooth and creamy. Spoon glaze into a pastry bag (or make your own pastry bag with a ziploc bag, cutting off a corner of the bag to make the piping tip). Pip esquiggly lines of glaze onto the cooled bars before cutting bars into individual pieces. Serve bars while still a little bit warm, or refrigerate the pie bars and enjoy cold.
adapted from sugarysweets.com