Peach Pie Bars Recipes

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.

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.

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-PIE CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

PEACHES AND CREAM PIE BARS

Steps:

• 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. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. 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.

PEACH PIE BARS

Steps:

• Preheat the oven to 350, and have ready a 9" x 5" 2" standard bread loaf pan.
• Begin by peeling the peaches and slicing them into slices about 1/4" thick. Place them in a bowl, pour the whiskey and brown sugar on top. Let soak while you make the crust.
• To make the crust, combine the butter, sugar, flour and cinnamon in a bowl. Place 1/4 cup of the dough aside, then press the rest in the bottom of the loaf pan. Pack it firmly and evenly.
• Stir the cornstarch into the drunken peach mixture, then pour it over the crust. Crumble the remaining dough on top.
• Bake for 40 minutes, until fragrant and golden brown.
• You must let these bars cool completely before cutting them!

PEACH PIE BARS

Steps:

• 1. Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13 by 9 inch baking pan. Press to seal perforations. Bake at 375 degrees for 5 minutes. Cool on a wire rack until no longer warm at all.
• 2. In a large bowl, beat the cream cheese, sugar and almond extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over peach filling.
• 3. Bake at 375 degrees for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in the refrigerator. Makes about 2 dozen bars.