Peaches ‘n’ Cream Bars

Peaches 'n' Cream Bars
For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through.


  • 1 tube (8 ounces) refrigerated seamless crescent dough sheet
  • 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


  1. Preheat oven to 375°.
  2. Unroll crescent dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13×9-in. baking pan.
  3. Bake 5 minutes.
  4. Cool completely on a wire rack.
  5. In a large bowl, beat cream cheese, sugar and extract until smooth.
  6. Spread over crust.
  7. Spoon pie filling over cream cheese layer.
  8. In a small bowl, whisk flour and brown sugar.
  9. Cut in butter until mixture resembles coarse crumbs.
  10. Stir in almonds; sprinkle over peach filling.
  11. Bake 25-28 minutes or until edges are golden brown.
  12. Cool in pan on a wire rack.
  13. Cut into bars. Store in an airtight container in the refrigerator.

Yield: 2 dozen.


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