Creamy Layered Peach Squares1 Recipes

LAYERED PEACHES AND CREAM DESSERT

Steps:

• Place about 2/3 of the crumbs in a 9×13 pan, set aside.
• Beat cream cheese and sugar together in a mixing bowl until smooth. Beat in the milk and vanilla.
• Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn't stick to it. The crumbs will slide around, but that is okay. It doesn't need to be perfectly smooth.
• Arrange the sliced peaches over the top.
• Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle the last half of crumbs over top.
• Cover and chill for 2-3 hours, or over night.

EASY CREAMY PEACH SQUARES

Steps:

• In a saucepan, over medium heat, melt your butter.
• Add in your graham cracker crumbs and brown sugar. Stir until incorporated.
• Reserve about 1 cup of your crumb mixture and press remaining crumbs into an ungreased 9x13 inch pan, as evenly as possible. Set aside.
• In a saucepan, over medium heat, combine peaches, juice with water, sugar and cornstarch.
• ****If you are using fresh fruit all you have to do is chop or slice about 2 cups of your chosen fruit. Pick a complimentary juice as you will be needing about 1 3/4 cups of it as well!
• Bring mixture to a boil, reduce your temperature, and allow to simmer until thickens.
• Set aside and allow to cool.
• In a large mixing bowl, ideally using a handheld or stand mixer, beat cream cheese and sugar together until smooth and creamy.
• In a separate bowl, whip your cream until stiff peaks form.
• Gently fold into your cheese mixture. Set aside.
• Spread about half of your cheese mixture on top of your prepared crust.
• Spoon your thickened peaches all over the top.
• Spoon remaining cheese mixture over top of your peaches as best you can.
• Sprinkle with reserved crumbs.
• Refrigerate for at least an hour.
• Serve and enjoy!

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.

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.

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.

CREAMY LAYERED PEACH SQUARES1

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 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.

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.

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.