Best 7 Creamy Layered Peach Squares Recipes

EASY CREAMY PEACH SQUARES

Steps:

• In a saucepan, over medium heat, melt your butter.
• Add in your graham cracker crumbs and brown sugar. Stir until incorporated.
• Reserve about 1 cup of your crumb mixture and press remaining crumbs into an ungreased 9x13 inch pan, as evenly as possible. Set aside.
• In a saucepan, over medium heat, combine peaches, juice with water, sugar and cornstarch.
• ****If you are using fresh fruit all you have to do is chop or slice about 2 cups of your chosen fruit. Pick a complimentary juice as you will be needing about 1 3/4 cups of it as well!
• Bring mixture to a boil, reduce your temperature, and allow to simmer until thickens.
• Set aside and allow to cool.
• In a large mixing bowl, ideally using a handheld or stand mixer, beat cream cheese and sugar together until smooth and creamy.
• In a separate bowl, whip your cream until stiff peaks form.
• Gently fold into your cheese mixture. Set aside.
• Spread about half of your cheese mixture on top of your prepared crust.
• Spoon your thickened peaches all over the top.
• Spoon remaining cheese mixture over top of your peaches as best you can.
• Sprinkle with reserved crumbs.
• Refrigerate for at least an hour.
• Serve and enjoy!

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.

CREAMY LAYERED PEACH SQUARES

Steps:

• Mix graham crumbs and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to jelly powder in a large bowl; stir 2 minutes until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaininig Coool Whip; spread over peach layer. Refrigerate 4 hours or until firm.
• SPECIAL EXTRA: Garnish with fresh raspberries and peach slices.

PEACH SQUARES

Steps:

• Combine flour, sugar and salt in bowl.
• Add butter till well blended.
• Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 15 to 20 minutes.
• Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

CREAMY PEACH SQUARES

Steps:

• Mix crumbs, 1/4 cup sugar and butter. Press down onto bottom of 13 X 9 inch pan.
• Beat cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to Jello; stir 2 minutes till completely dissolved. Stir in cold orange juice. Refrigerate until thickened. Whisk in remaining Cool Whip; spread over peach layer.
• Refrigerate 4 hours or until firm. Garnish with fresh raspberries and fresh peach slices.
• To soften cream cheese: Place unwrapped pkg. cream cheese in bowl and microwave on high 20 seconds.

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.