Easy 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:

• 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.

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:

• Unroll crescent roll dough into one long rectangle.
• Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations.
• Bake at 375° for 5 minutes and cool completely.
• In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth.
• Spread over the crust and spoon pie filling over cream cheese layer.
• In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs.
• Stir in almonds and sprinkle over peach filling.
• Bake at 375° for about 25 minutes or til edges are golden brown.
• Cool for 1 hour on wire rack and store in refrigerator.