Peaches and Cream Pie Bars

• Vegetarian

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 1 (21 ounce lucky leaf peach pie filling
  • 3 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 2 1/2 cups Sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 1 8 oz cream cheese
  • 1 cup Butter
  • 2 tbsp Milk

Found on therecipecritic.com

Description

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp salt
• 1 (21 ounce) LUCKY LEAF® peach pie filling
• Cheesecake Center:
• 1 (8 oz) cream cheese, softened
• ½ cup sugar
• 1 teaspoon vanilla
• 1 egg
• Glaze:
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 cup powdered sugar
• 2 Tbs milk

Directions

• Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
• In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
• In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
• Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
• I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.