1 21-ounce can Lucky Leaf Premium Dark Sweet Cherry Pie Filling
For the topping:
½ cup all-purpose flour
½ cup sugar
5 tablespoons butter
⅛ teaspoon salt
Heat the oven to 350 F and spray an 8x8-inch baking dish with non-stick cooking spray (Clearly my dish was not 8x8-inch, but it is the same volume).
First prepare the base. In the work bowl of a stand mixer fitted with the paddle attachment combine the flour, baking soda, baking powder, salt, sugar, butter, egg, and vanilla. Mix on medium speed until the mixture forms a thick dough, about 1 minute. Press the dough into the prepared pan and set aside.
Now, prepare the filling. In the same work bowl combine the cream cheese, butter, egg yolk, and vanilla. Beat on medium speed until well combined, about 1 minute then add the melted chocolate and beat for 30 seconds, or until well mixed. Add the powdered sugar and beat on low speed until well combined, about 2 minutes. Spread the chocolate filling evenly over the base.
Carefully drop the cherry pie filling over the chocolate cream cheese layer by rounded tablespoons, taking care not to mix or swirl the two layers.
Finally prepare the topping. In a small bowl combine the flour, sugar, and salt and mix with your fingers to combine. Add the butter and, using your fingers, rub the butter into the flour mixture until the butter is completely combined and the mixture is crumbly. Spread the mixture evenly over the cherry filling.
Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the center of the bars has puffed slightly. Cool completely to room temperature before cutting and serving.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/02/chocolate-cherry-crumb-bars/