Creamy Layered Peach Squares Recipes

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.

Steps:

• Combine flour, sugar and salt in bowl.
• Add butter till well blended.
• Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 15 to 20 minutes.
• Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
• Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
• Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
• Transfer 1/2 cup flour mixture to small bowl and set aside.
• Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
• Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
• While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
• Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
• Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
• Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
• Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
• Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
• To Reheat.
• To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.