Peach Cereal Bars Recipes

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

PEACH-CEREAL BARS

Steps:

• Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
• Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
• For bars, cut into 4 rows by 3 rows. Store covered in 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.

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

PEANUT BUTTER-CEREAL BARS

Steps:

• Spray 13x9-inch pan with cooking spray. In large bowl, mix cereals; set aside.
• In 2-quart saucepan, cook remaining ingredients over low heat, stirring constantly, until marshmallows are melted. Pour over cereal mixture; mix well.
• Using sprayed rubber scraper, press mixture into pan. Cool slightly. For bars, cut into 6 rows by 4 rows.

PEACH-CEREAL BARS

Steps:

• 1. Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
• 2. Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
• 3. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

PEACH CHEESECAKE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl mix together the flour sugar and salt. Cut in the butter until the mixture is fine and crumbly. Stir in 1/3 cup corn syrup until a dough forms. Press into the bottom of the prepared pan.
• In another bowl, beat cream cheese and eggs using an electric mixer, until smooth and creamy. Mix in 1 cup corn syrup and vanilla until well blended. Spread evenly over the crust.
• Bake for 35 to 40 minutes in the preheated oven, until the edges are light brown. Remove from the oven and spread peach preserves over the hot filling immediately. Chill for at least 3 hours before cutting into small squares.

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.

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.