Peach Cereal Bars Recipes

PEACH CRUMBLE BARS

Steps:

• For crust: Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges; coat with nonstick cooking spray. In a bowl stir together flour, brown sugar, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 15 minutes.
• For filling: In a medium saucepan combine granulated sugar and cornstarch. Stir in peaches and lemon juice. Cook over medium until thickened and bubbly, stirring occasionally. Spoon over partially baked crust.
• For topping: Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and coconut.
• Crumble topping over filling. Bake 20 to 25 minutes or until golden brown and filling is bubbly. Let cool in pan 10 minutes. Using foil, lift from pan. Cut into squares. Makes 20 bars.

PEACHES 'N' CREAM BARS

Steps:

• Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

CREAMY PEACH PIE BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

PEACH-CEREAL BARS

Steps:

• 1. Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
• 2. Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
• 3. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.