0 recipes from contoocook and beyond


2 cups sliced ripe peaches (5 large to 8 small)
2 tsp. cinnamon sugar
2-l/4 cups flour
l-l/2 cups powdered sugar
2 sticks butter cold
l 8 oz. pkg cream cheese softened
l l4-oz. can sweetened condensed milk
l egg
l2 tsp. vanilla
Heat oven 350. Peel and core peaches, slice thinly or chop and toss with cinnamon sugar, set aside. In large bowl combine flour and sugar. Cut in butter until mix is crumbly and rather dry. easy to do with hands. Reserve 2 cups of the mixture for topping. Press the remaining mixture in to bottom of ungresed 9xl3″ pan. Bake the crust for l5 mins. While crust is baking beat the cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add the egg and vanilla. Mix well. After the crust has baked for l5 mins remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peachjuice that is in the bowl. Pour the cream chjeese mix over the crust. Sprinkle the reserved crust mixture over the top of the cream cheese filling. ake for 30-35 mins until ubbbly and starting to brown on top, It is easiest to cut the bars if they have been chilled for a while but they are incredibley delicious warm. Store in refrigerator.
Yield: about 20 bars. Penzeys

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter