Monday, July 6, 2015

Peaches and Cream Pie Bars

I took this to a potluck at church. Everyone liked them. Next time I will bake them just a tad longer since the middle was a bit doughy.

Peaches and Cream Pie Bars

1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce)  peach pie filling

Cheesecake Center:
1 (8 oz) cream cheese, softened
½ cup sugar
1 teaspoon vanilla
1 egg

½ tsp vanilla extract
½ tsp almond extract
1 cup powdered sugar
2 Tbs milk

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. If using a 9x13, cooking time will be longer Spread 3 cups batter in the bottom. (Beth had to wet her hands to press this out)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

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