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Peachy keen bars

July 7, 2012

My husband and oldest son LOVE peaches. Peach pie, peach cobbler, peach shortcake, or just a big juicy peach in their hands. So when my friend Beth shared this recipe for peach bars, I knew I had to try them! They were delicious AND pretty, and my peach-lovers each gave them two thumbs up!

The recipe calls for canned peaches, which means you can make these tasty treats even when peaches are out of season. If you do have fresh peaches available, they would be even better! I would recommend slicing them, sprinkling with a little sugar, and letting them sit until juicy before using in the bars.

Peachy keen bars

1 package dry white, yellow, or vanilla cake mix
1/3 cup butter or margarine suitable for baking, at room temperature
2 large eggs
29-oz. can peach slices, drained and cut into bite-sized pieces (I always get the "no sugar added" variety.)
8 oz. cream cheese, at room temperature
1/3 cup sugar
1 tsp. vanilla

Heat oven to 350 degrees F. Grease a 9x13" pan.

In a large bowl, combine cake mix, butter, and one egg. Mix with a fork until the mixture forms crumbs. Reserve 1-1/2 cups of the crumbs.

Press the rest of the crumbs onto the bottom of the treated pan, and bake for 10 minutes. Spoon drained peaches onto the crust.

In a large bowl (or better yet, your stand mixer!), combine cream cheese, sugar, the other egg, and vanilla. Beat until smooth and creamy. Spread this mixture over the top of the peaches.

Sprinkle the reserved crumbs evenly over the top of the cream cheese layer. Bake 30 minutes, or until the crumbs are golden and the cream cheese layer is set. Let cool for at least 30 minutes before serving. Refrigerate any leftovers ... on the off chance you have any leftovers!

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