Peachsquares Recipes

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HOMEMADE PEACH CRUMB BARS



Homemade Peach Crumb Bars image

These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.

Provided by Allrecipes Allstars

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 15

cooking spray
1 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon baking powder
1 pinch salt
10 tablespoons cold unsalted butter, cut into cubes
1 large egg yolk
1 tablespoon cold water
2 cups fresh peach slices, or more to taste
½ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 31.2 g, Cholesterol 42.5 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 36.5 mg, Sugar 18.1 g

PEACH SQUARES



Peach Squares image

This crazy simple recipe for peach squares is one of our favorite summer treats, and can be made with berries, plums, or whatever other fruit you like!

Provided by Sarah

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 cup sugar
1 stick salted butter ((melted; 1 stick = 4 oz., or 110g, or 1/2 cup))
2 eggs ((at room temperature))
1 teaspoon vanilla extract
1 1/2 cups all purpose flour ((sifted))
3 medium peaches ((about 2 cups, peeled, pitted and cut into chunks))
1 cup walnut pieces
Powdered sugar ((for dusting, optional))

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.

Nutrition Facts : Calories 280 kcal, Carbohydrate 34 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 78 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

PECAN SQUARES



Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
  • For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

PEACH CRUMB BARS



Peach Crumb Bars image

I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! -Amy Burns, Newman, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 11

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 cup shortening
1 large egg
1 teaspoon vanilla extract
9 medium peaches, peeled and chopped
1 teaspoon almond extract
4 teaspoons cornstarch

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.

Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

PEACH SQUARES



Peach Squares image

Make and share this Peach Squares recipe from Food.com.

Provided by 4-H Mom

Categories     Dessert

Time 1h

Yield 25 bars, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 cup soft butter
4 eggs (slightly beaten)
2 ripe peaches (canned peaches can be used)
2 cups sugar
1/2 cup cornstarch
powdered sugar

Steps:

  • Combine flour, sugar and salt in bowl.
  • Add butter till well blended.
  • Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
  • Bake at 350 degrees for 15 to 20 minutes.
  • Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.

PECAN SQUARES



Pecan Squares image

A cousin to the pecan pie, but much less fussy: Pecan squares are a kitchen classic. Here, we've updated a version that came to us in 1998 from William Grimes, scaling it down and moving away from the original pâte brisée. The pecans are mixed in an addictive caramel sauce, which - if you can stop eating it on its own - is spread over shortbread and baked until just set. The end result is sweet, but not cloying, balanced by the crust and sure to please.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h30m

Yield 24 squares

Number Of Ingredients 14

2 sticks/227 grams cold unsalted butter, cut into pieces, plus more at room temperature for the pan
2 1/2 cups/320 grams all-purpose flour
1/3 cup/67 grams granulated sugar
1/2 teaspoon kosher salt
1 large egg yolk, lightly beaten
1 to 2 tablespoons ice water, if necessary
2 sticks/227 grams unsalted butter
1/2 cup/100 grams granulated sugar
1 cup/200 grams light brown sugar
1/4 cup/85 grams mild honey
1 1/2 teaspoons kosher salt
1/2 cup/120 milliliters heavy cream
2 teaspoons vanilla extract
4 cups (1 pound/454 grams) pecans, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
  • Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
  • In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
  • Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 164 milligrams, Sugar 19 grams, TransFat 1 gram

CREAMY LAYERED PEACH SQUARES



Creamy Layered Peach Squares image

Dazzle friends with our Creamy Layered Peach Squares. We believe these peach squares with cream cheese and raspberry mousse is how you whip it good.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 20 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large fresh peaches (about 1-1/4 lb.), peeled, sliced
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups ice cubes

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.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6875 g, Sugar 0 g, Protein 3 g

PEACH SQUARES



Peach Squares image

From America's Test Kitchen. I have yet to try one of ATK's recipes that wasn't delicious and turned out great. Their instructions are great for beginner or seasoned cooks. Frozen peaches work much better than fresh

Provided by SweetSueAl

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup light brown sugar (packed plus 1 tablespoon)
table salt
12 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
1 1/2 lbs frozen peaches, partially thawed
1/2 cup peach preserves
1/2 teaspoon lemon zest, grated
1 teaspoon fresh lemon juice

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
  • Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
  • Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
  • Transfer 1/2 cup flour mixture to small bowl and set aside.
  • Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
  • Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
  • While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
  • Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
  • Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
  • Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
  • Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
  • Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
  • To Reheat.
  • To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Nutrition Facts : Calories 185.7, Fat 9.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 6, Carbohydrate 24.5, Fiber 1.6, Sugar 15.6, Protein 2.5

PEACH-PIE CRUMBLE BARS



Peach-Pie Crumble Bars image

Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16 bars

Number Of Ingredients 9

1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
2 cups all-purpose flour
1 teaspoon coarse salt
1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt

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.

MOTHER'S PECAN SQUARES



Mother's Pecan Squares image

Like a slice of pecan pie in bar form, delicious.

Provided by Millin Moscoso

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
2 cups dark brown sugar
2 eggs, beaten
1 pinch salt
2 cups sifted cake flour
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  • Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
  • Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

Nutrition Facts : Calories 218 calories, Carbohydrate 28 g, Cholesterol 35.8 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.3 g, Sodium 65.7 mg, Sugar 18 g

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Category Dessert
  • Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13x9-inch baking pan and set aside.
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Preheat oven to 375 degrees F. Spray a 9" x 13" pan with cooking spray or grease pan. Combine diced peaches with lemon juice, 1/2 cup granulated sugar, and cornstarch. Set aside. In large capacity food processor, combine the flour, 1 cup of granulated sugar, baking powder, salt and cinnamon. Add in cold butter and process until butter forms pea ...
From reneeskitchenadventures.com


PEACH CRUMBLE BARS RECIPE - LIVE WELL BAKE OFTEN
2018-08-16 For the crumb crust and topping: Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
From livewellbakeoften.com


PEACH PIE CRUMBLE BARS - JUST SO TASTY
2018-08-13 Press the mixture into the bottom of the pan and bake for 15 minutes. As the base is baking, make the peach layer. Toss the chopped peaches with the sugar, lemon juice & cornstarch until the peaches & evenly coated. Make the Crumble Topping. In a medium bowl stir together the flour, oats, brown sugar.
From justsotasty.com


PEACHES & CREAM BARS - SALLY'S BAKING ADDICTION
2013-07-20 Make the vanilla icing: Using a fork or spoon, whisk/stir the confectioners’ sugar, cream, and vanilla extract together until smooth. Add another Tablespoon of milk to thin out if needed. Drizzle over each square. Leftovers keep well in the refrigerator for up to 5 days.
From sallysbakingaddiction.com


PEACH PIE SQUARES RECIPE - PILLSBURY.COM
2020-09-28 Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. 4. Spoon peach mixture evenly over partially baked crust. Top with oat mixture. Bake 25 to 30 minutes longer or until topping is golden brown and filling is bubbly.
From pillsbury.com


EASY CREAMY PEACH SQUARES - KITCHEN DIVAS
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.
From kitchendivas.com


PEACH BARS RECIPE - ADD A PINCH
Combine flour, sugar, and butter in a medium bowl with a pastry blender or fork. Stir in oats, walnuts and salt. Spread crumb topping evenly over filling. Bake at 350 degrees for 15-20 minutes until the top is lightly browned. Remove from the oven and allow to cool completely before cutting, about 45 minutes to an hour.
From addapinch.com


PEACH CRUMBLE BARS | BETTER HOMES & GARDENS
1 cup granulated sugar. 1 tablespoon plus 1 teaspoon cornstarch. 6 large peaches, peeled and chopped (about 6 cups) 2 tablespoons lemon juice. Topping. 1 cup all-purpose flour. ⅔ cup packed brown sugar. ⅔ cup cold butter, cut into pieces. ⅔ cup chopped toasted hazelnuts.
From bhg.com


PEACH SQUARES - GREENS, EGGS, AND YAMS
2019-08-22 Preheat the oven to 350ºF. Line an 8×8 square baking pan with parchment paper. Assemble the base ingredients. Pour the base ingredients into the pan and press down firmly (important step!) by using the back of a metal spoon.
From greenseggsandyams.com


PEACH CRUMB BARS - MY BAKING ADDICTION
2016-08-29 Instructions. Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper. Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
From mybakingaddiction.com


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