Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!
For the bars:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 (21 oz) can peach pie filling
For the cheesecake layer:
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 teaspoon almond extract (or vanilla extract)
For the bars: Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.
Cream together butter and sugar in a stand-mixer until light and fluffy.
Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined.
Take half of batter and spread into the bottom of the prepared pan.
For the cheesecake layer: Beat cream cheese and sugar together.
Add vanilla and egg and beat until thoroughly combined.
Spread evenly over the pie batter layer.
Spread peach pie filling over the cheesecake layer.
Drop remaining pie batter over the pie filling. (It will spread as it bakes so don’t worry if it doesn’t cover all the pie filling)
Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
For the glaze: Once bars are cooled, mix together glaze ingredients and drizzle over the top.
Cut into bars and serve!