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Peaches N Cream Bars
SUBMITTED by Grandma Barb, Springfield
1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup chopped nuts or sliced almonds
Unroll crescent dough and press onto the bottom and slightly up
the sides of a greased 13-in. x 9-in. baking pan; seal
perforations. Bake in a preheated 375° oven for 5 minutes. Cool
completely. In a large bowl, beat the cream cheese, sugar and
extract until smooth. Spread over cooled crust. Cut peaches
smaller, which can be done by running a knife crosswise through
the can of pie filling. Spoon pie filling evenly over cream
cheese layer. In a small bowl, combine flour, brown sugar,
butter and nuts; use fork to make mixture into coarse crumbs.
Sprinkle crumb mixture over peach filling. Bake bars at 375° for
25-28 minutes or until edges are golden brown. Cool; slice into
squares before serving.
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