Peaches and cream bars
PEACHES AND CREAM BARS
Crust and Topping
3 C. all purpose flour
1½ C. sugar
¼ Tsp. salt
1½ C. (3 sticks) unsalted butter, chilled
4 Large eggs
2 C. sugar
1 C. sour cream
¾ C. all purpose flour
pinch of salt
2 Pounds peaches, pitted and sliced thin*
HOW TO MAKE:
1-Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
2-In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined.
3-Cut the butter into small pieces and add in a few at a time.
4- Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
5-Take out 1½ cups of the mixture and set aside. Press the remaining mixture into the prepared pan.
6-Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
7-In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches.
9-Pour over the cooked crust. Take the remaining 1½ cups of the dry mixture and sprinkle over the top of the peaches.
10-Bake until the top is lightly browned and the filling is set, 45 to 50 minutes.
11-Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
12-Store in the refrigerator.
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