Cookie Recipes
Peaches and Cream Bars
Ingredients
Bars
- 30 Graham cracker squares (15 rectangles)
- 1/3 cup + 1/3 cup granulated sugar
- 1/2 cup sliced almonds
- 6 tablespoons unsalted butter, melted
Filling
- 12 ounces cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup packed light brown sugar
- 1/2 cup sliced almonds
- 2 tablespoons all-purpose flour
- 1 (13 ounce) jar peach preserves
Instructions
Bars
- Heat oven to 350 degrees F. Coat 13 x 9 inch baking pan with nonstick cooking spray.
- Combine crackers, the 1/3 cup sugar and almonds in food processor or blender. Process until well combined.
- Pour in melted butter. Process until crumbs hold together.
- Press over bottom of pan.
- Bake for 10 minutes or until lightly colored.
Filling
- Beat together cream cheese and granulated sugar in a large bowl with electric mixer until smooth.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Remove crust from oven. Pour in cream cheese mixture; spread evenly over top of crust. Return to oven.
- Bake for 15 minutes or until slightly puffed.
- Remove pan from oven.
Topping
- Crumble together cold butter, brown sugar, sliced almonds and flour in a bowl.
- Stir preserves to break up clumps. Gently spread peach preserves over top of bar.
- Sprinkle with the topping.
- Bake another 15 minutes or until hot and bubbly.
- Cool completely in pan on wire rack.
- For firmer bars, chill in refrigerator.
- Cut into bars.