PEACHES AND CREAM PIE BARS
Peaches and Cream Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
- In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
- In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
- Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
- Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
- I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.
Nutrition Facts : Calories 363 kcal, Carbohydrate 57 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 89 mg, Sodium 271 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 5 g, ServingSize 1 serving
PEACHES 'N' CREAM BARS
For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through. -Hubert Scott, Cockeysville, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
PEACH PIE BARS
Make and share this Peach Pie Bars recipe from Food.com.
Provided by ArleneWhit
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger.
- Spread 3/4 of batter into a 13x9-inch pan. Bake uncovered for 15 minutes.
- Spread the peach pie filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30 to 40 minutes. Allow to cool for 10 minutes.
- For optional glaze: Whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.
Nutrition Facts : Calories 334.4, Fat 13.1, SaturatedFat 7.8, Cholesterol 77.4, Sodium 117, Carbohydrate 51, Fiber 0.8, Sugar 32.5, Protein 4.2
CREAMY PEACH PIE BARS
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 3h30m
Yield 24 bars
Number Of Ingredients 13
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.
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