1 2/3 c. (10 oz. pkg.) Reese's peanut butter chips
1/2 c. (1 stick) butter
1 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 (21 oz.) can cherry pie filling (or any other fruit flavor pie filling)
Vanilla ice cream

Heat oven to 375 degrees. In microwave-safe bowl place peanut butter chips. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

In large mixer bowl beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Blend in melted chips. In separate bowl stir together flour, baking soda and salt; add to butter mixture.

Divide dough in half. Press one half onto bottom of ungreased 13x9x2 inch baking pan. Bake 10 minutes; set aside to cool.

Meanwhile, cover; refrigerate remaining dough until stiff enough to handle, about 30 minutes. Pour pie filling evenly over baked layer. Roll remaining dough between 2 pieces of wax paper to form a 1/4-inch-thick rectangle, 13x9 inches; cut into 1/2x13 inch strips.

Lay strips, 1/2 inch apart, lattice-fashion, over pie filling in pan. Bake 20-25 minutes or until browned. Serve warm with ice cream. About 12 servings.

Broken strips of dough may be pieced together and will mesh during baking.