Easy Creamy Peach Squares Food

PEACH SQUARES

Steps:

• Preheat oven to 350 degrees F/175 degrees C. Grease and flour a 9x13 inch pan.
• In a large mixing bowl, add the sugar, melted butter, eggs, and vanilla. Whisk until well-combined.
• Alternately fold in the sifted flour, peaches, and walnuts until well-combined. Pour into the prepared pan, and smooth out the batter so it's evenly distributed.
• Bake 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
• Cool, slice, and serve. (Refrigerate for 30 minutes for easier slicing.) Dust with powdered sugar if desired.

CREAMY LAYERED PEACH SQUARES

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.

PEACHES 'N' CREAM BARS

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.

HOMEMADE PEACH CRUMB BARS

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.

PEACHES AND CREAM SQUARES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

PEACH CHEESECAKE BARS

Steps:

• Butter a 13 X 9 X 2 inch pan.
• For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
• Add egg and blend well.
• Pat evenly onto bottom of prepared pan.
• Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
• Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
• Add egg, juice, flour and salt; beat until smooth.
• Spread evenly over crust.
• Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
• Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.

PEACH SQUARES

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.

PEACHES AND CREAM BARS

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.

CREAMY PEACH PIE BARS

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.

CREAMY LAYERED PEACH SQUARES

Steps:

• Mix graham crumbs and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to jelly powder in a large bowl; stir 2 minutes until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaininig Coool Whip; spread over peach layer. Refrigerate 4 hours or until firm.
• SPECIAL EXTRA: Garnish with fresh raspberries and peach slices.