Peaches And 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:

• Combine graham crackers, 1/3 cup sugar, and almonds in the container of a food processor or blender; process until well combined.
• Pour in melted butter; process until crumbs hold together.
• Press mixture over the bottom of a 13x9 inch pan that has been coated with nonstick cooking spray.
• Bake in a 350° oven for 10 minutes or until lightly browned.
• Meanwhile, in a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth.
• Add in eggs, one at a time; beat well after each addition.
• Beat in vanilla.
• Pour cream cheese mixture over baked crust; spread out evenly; return to oven (same temperature) and bake 15 minutes or until slightly puffed.
• To prepare the topping: crumble together the cold butter, brown sugar, sliced almonds, and flour in a bowl (can use a pastry blender); set aside.
• Stir the peach preserves to break up any clumps.
• Gently spread peach preserves over the top of cream cheese filling.
• Sprinkle with topping; bake (same temperature) for 15 minutes or until hot and bubbly.
• Cool completely in pan on a wire rack.
• May chill bars if you want them firmer; cut into bars and serve.