Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!
Ingredients
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)
Instructions
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For the bars: Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.
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Cream together butter and sugar in a stand-mixer until light and fluffy.
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Add eggs and vanilla extract; beat well.
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In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined.
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Take half of batter and spread into the bottom of the prepared pan.
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For the cheesecake layer: Beat cream cheese and sugar together.
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Add vanilla and egg and beat until thoroughly combined.
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Spread evenly over the pie batter layer.
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Spread peach pie filling over the cheesecake layer.
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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)
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Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
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For the glaze: Once bars are cooled, mix together glaze ingredients and drizzle over the top.
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Cut into bars and serve!
Recipe from:thecountycook