Peach Pie Bars (with cream cheese)


These were a delicious ode to summer.  You can use a can of peach pie filling if you prefer but there is really something special about fresh peaches sprinkled with nutmeg.  Nutmeg and peaches are a combo of goodness that is hard to beat but seemingly not talked about! It's really a wonderful combo.

When I freeze peaches I use the Alton Brown method (you can google that) and that is what I used for this recipe!  I don't think you can go wrong really. Let the peaches speak for themselves. :)

Peach Pie Bars
Base:
1 cup butter, room temp
2 cups of sugar
4 eggs
1 tsp vanilla
3 cups all-purpose flour
1 tsp salt
2 cups of fresh peaches (I like to peel, core and chop them and sprinkle with a little nutmeg)


Filling:
1 (8 oz) cream cheese, softened
½ cup of sugar
1 tsp vanilla
1 egg

Icing:
1tsp of vanilla (or almond if you prefer)
1 cup powdered sugar
2 Tbs of milk

Combine butter and sugar. Add in eggs and vanilla. Slowly add in flour and salt. Mix until uniformly combined. Reserving about a cup, spread the remaining mixture into a well greased 15 by 10 by 1in pan (or a 9 by 13in pan if you don't have a 15).

In a separate bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined. Pour over base layer in pan.

Pour peaches evenly over cream cheese layer.  Drop remaining base layer in dollops over the whole thing.





Bake at 350 for 30+ minutes.  I had to keep adding minutes and checking to wait for doneness in the center. You can tell this without a toothpick by watching for the edges of the bars to begin to pull away from the sides.

Allow to cool completely. 

Make icing and drizzle over cake.  Cut into bars and serve! Store leftovers in the fridge.

Hope you enjoy these! They would be great to make on a cold winter day to remind you of summer!






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