Recipes

[lavendersage]

Peaches and Cream Bars

1 (8 oz.) tube crescent rolls

1 (8 oz.) package cream cheese, softened

½ cup sugar

¼ teaspoon almond extract

1 (21 oz.) can peach pie filling

½ cup flour

¼ cup brown sugar

3 tablespoons butter

½ cup sliced almonds

Unroll crescent dough all in one piece. Press onto bottom and slightly up the sides of a greased 9 x 13 pan. Seal perforations.Bake at 375 for 5 minutes. Cool completely. In a bowl, mix cream cheese, sugar and almond extract until smooth. Spread over the crust. Spoon pie filling over the cream cheese layer. In another bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs then stir in nuts. Sprinkle mixture over peach filling. Bake at 375 for 25 to 28 minutes or until edges are golden brown. Refrigerate leftovers.