That said, I do have a bit of a sweet tooth and every so often I get inspired to whip up a treat (though this is not one you can whip up and enjoy immediately).
This is inspired by a Pinterest click for Strawberries and Cream Magic Bars. I did make the original recipe once but found it overly sweet for my taste and full of unnecessary ingredients. The concept did seem mouthwatering through – who doesn’t love in-season summer fruit and graham cracker crusts right!? So I decided to give it another shot but with my own pared down spin.
This simplified version – aptly named simply Peaches and Cream bars delivers on the good stuff – juicy summer peaches, comforting graham cracker crust, cookie middle and a creamy topping of sweetened condensed milk.
As soon as it’s assembled you’ll want to devour it! Unfortunately, the condensed milf topping really does require a good deal of chilling in order to set. I’ve tried to speed it up in the freezer, but it’s best to make ahead and leave in the fridge overnight before cutting into squares (unless you’re happy to eat squares in a bowl with a spoon…yes, I have been known to do this).
Ingredients (makes 16-24 depending on size):
2 CUPS GRAHAM CRACKER CRUMBS
1/2 CUP MELTED BUTTER
1 1/4 CUP ALL PURPOSE FLOUR
1/4 TSP SALT
1/2 TSP BAKING POWDER
3/4 CUP SUGAR
1/2 CUP BUTTER – at room temperature
1 TSP VANILLA
1 EGG – or, if you prefer, an egg substitute like flax egg (which is what I use)
4 PEACHES – sliced
1/2 CUP SWEETENED CONDENSED MILK
Pre-heat oven to 350⁰.
Grease a large (9 X 13 inch) baking pan.
Mix melted butter and graham crackers in a medium sized bowl then spread evenly one thbe bottom of the pan.
Using a stand mixer or hand held beaters, cream together the butter and sugar. Add the ‘egg’, flour, baking powder and vanilla and mix well to combine. Carefully spread cake mixture over the graham cracker base (easiest if you just use your hands).
Evenly arrange the peach slices on top of the cake mixture and drizzle with the condensed milk.
Bake for 30 minutes until cake is set. Chill 8+ hours before slicing and serving.