Peaches N Cream Bars Recipes

Steps:

• Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Steps:

• Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray.
• In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.
• Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.
• In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.
• Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.

Steps:

• 1. Unroll crescent dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9" baking pan. Bake in a preheated 375º oven for 5 minutes. Cool completely on a wire rack.
• 2. In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
• 3. In a bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling.
• 4. Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
• 5. NOTE: This would also work well with other flavors of pie filling: blueberry, strawberry, apple, pineapple, or cherry.

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Unroll crescent dough into one long rectangle, and press onto the bottom and slightly up the sidesof a greased 13x9 inch baking pan.
• Seal perforations.
• Bake at 375 degrees for 5 minutes, and cool completely on a wire rack.
• In a large bowl, beat the cream cheese, sugar, and extractuntil smooth, and spoon over crust.
• Spoon pie filling over cream cheese layer.
• In a small bowl, combine flour, and brown sugar. Cut in butter until the mixture resembles coarse crumbs.
• Stir in almonds, and sprinkle over peach filling.
• Bake at 375 degrees for 25-28 minutes or until edges are golden brown.
• Cool 1 hour, on a wire rack, and store in refrigerator.