Tuesday, August 26, 2014

Peaches and cream bars recipe

purdman1@Flickr creative commons license
  • 1 (8 ounce) package refrigerated crescent rolls 
  • 1 (8 ounce) package cream cheese, softened 
  • 1/2 cup sugar 
  • 1/4 teaspoon vanilla extract 1 (21 ounce) can peach pie filling 
  • 1/2 cup all-purpose flour 
  • 1/4 cup packed brown sugar 
  • 3 tablespoons cold butter or margarine 
  • 1/2 cup chopped pecans 
Preheat oven to 375 degrees F. Spray a 9X13 inch pan with non-stick spray. Line the bottom of the pan with crescent roll dough, spreading evenly across the bottom and slightly up the sides. Bake for 5 minutes. Mix together cream cheese, sugar and vanilla. Blend until smooth then spread over baked crust. Spoon peach filling over the cream cheese mixture. In a small bowl, combine flour and brown sugar, cut in butter until coarse crumbs form. Add pecans and sprinkle over top of peach filling. Bake 25-30 minutes, until edges are golden brown. Cool 1 hour before serving, store covered in the refrigerator.

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