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  • Writer's pictureRev. Dr. Andrea M. King

Cooking with Pastor King: Easy Fruit Bars

Cooking with Pastor King: Easy Fruit Bars

Ingredients for Glaze

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon almond extract (optional)

2 to 3 tablespoons milk (alternatives: non-dairy creamer or


Ingredients for Bars:

1 cup butter (or butter substitute) room temp.

2 cups granulated sugar

1 teaspoon salt

4 eggs (or 1 cup egg substitute)

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)*

3 cups flour (all purpose or gluten free)

2 cans (or 2-1/2 cups) of FRUIT pie filling.

NOTE: In addition to the vanilla extract, consider

extracts that will enhance the flavor of the fruit

filling. Almond for cherries, lemon for apples, rum

or brandy for peaches, orange or lemon for blue

berries, etc.


Preheat oven to 350 degrees F.

Grease a 15 x 10 x 1-inch pan (alternately use two 8×8 pans)

lightly with butter (shortening or margarine).

Place butter, sugar and salt in a large mixing bowl with electric

mixer and beat until smooth.

Add the eggs one at a time (if using egg substitute, add 1/4 cup

at a time) then Add the extracts.

On low speed, gradually add flour, and beat until well blended.

Spread 3 cups of the batter into the pan. (IF USING TWO 8X8 PANS, SPREAD 1-1/2 CUPS IN EACH PAN)

Spread the fruit pie filling NOTE: At this point you can choose to use the same pie filling in both pans, or switch it up

to have two different flavors! Of course you could simply cut the recipe in half to make one 8x8 pan.

Drop remaining batter by teaspoonfuls over filling.

Place in preheated oven to bake for 30-35 min until golden brown.

Remove from oven, let cool completely before applying the glaze.


In a small bowl, combine icing sugar, extracts and enough milk (or alternate liquid) to reach desired consistency.

Add milk (or liquid) only one tablespoon at a time.

When you have the desired consistency, spread on top. Cut into squares and serve.

Makes about 5 dozen fruity bars

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