These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.
I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel. Dollop these bars with some some cool whip or whipping cream.
Recipe from Just a Pinch
Peachy Keen Bars
- 1 packet yellow cake mix
- 1/3 cup butter
- 2 large eggs
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 tsp vanilla extract
- 29oz cans peaches (or any fruit or pie filling)
|Preheat oven to 350 degrees. |
Spray a 9x13” pan with nonstick cooking spray.
| In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. |
Set aside 1 ½ c. crumbs for topping.
| Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. |
|Cut peach slices into 1” pieces; Spoon onto partially-baked crust. |
| In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches. |
| Sprinkle with reserved crumbs; Bake 30 minutes. |
| Chill at least 30 minutes before serving; Serves 12. |
Store leftovers in refrigerator.