Peaches 'n' Cream Bars
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If you like peach pie, you'll love these easy-to-make bars with a crunchy almond topping.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min. + cooling
Ingredients:
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 can (21 ounces) peach pie filling
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons cold butter
- 1/2 cup sliced almonds
Directions:
Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13-in. x 9-in. baking pan; seal perforations. Bake at 375° for 5 minutes. Cool completely on a wire rack.
In a large mixing bowl, beat the cream cheese, sugar and 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.
Bake at 375° for 25-28 minutes or until edges are golden brown. Cool for 1 hour on a wire rack. Store in the refrigerator. Yield: about 2 dozen.