Description
Delight in these luscious Peaches and Cream Pie Bars, featuring a golden yellow cake mix crust topped with a creamy blend of cream cheese, sour cream, and fresh peaches. Perfectly balanced with sweetness and a creamy texture, these bars make a fantastic dessert or snack for gatherings and family treats.
Ingredients
Scale
Crust
- 1 box yellow cake mix
- 1/2 cup butter, melted
Filling
- 1 can (15 oz) peach slices, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Make crust dough: In a medium bowl, combine the yellow cake mix with melted butter until a crumbly dough forms, ensuring all the dry ingredients are moistened evenly.
- Press crust into pan: Evenly press the dough into the bottom of the prepared pan to create a firm, uniform crust layer.
- Bake crust: Bake the crust for 12–15 minutes until it turns golden brown, then remove from the oven and allow it to cool slightly while preparing the filling.
- Prepare filling base: In a separate bowl, beat together the softened cream cheese, powdered sugar, and sour cream until smooth and creamy without lumps.
- Add remaining filling ingredients: Beat in granulated sugar, eggs, and vanilla extract until the mixture is well combined and silky.
- Incorporate peaches: Gently fold the chopped, drained peach slices into the cream cheese mixture to evenly distribute the fruit without breaking it down.
- Assemble bars: Pour the peach and cream cheese filling evenly over the slightly cooled crust layer in the baking pan.
- Bake final bars: Return the pan to the oven and bake for 30–35 minutes until the filling is set in the center and the top is lightly golden.
- Cool and serve: Remove the bars from the oven and allow them to cool completely before slicing into squares for serving to ensure clean cuts and optimal texture.
Notes
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- Draining the peach slices well prevents excess moisture, which can affect the texture of the bars.
- You can substitute fresh peaches when in season; just chop and gently fold as directed.
- These bars keep well refrigerated for up to 3 days.
- For a firmer crust, chill the dough in the pan for 15 minutes before baking.
