Friday, 11 October 2013

Peach Melba Bars

Peach melba in bar form! Creamy peach filling with plump raspberries in a graham cracker crust.
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1/2 Cup Peach Puree (remove skins and pit of 2 peaches and puree)
1/2 Teaspoon lemon juice
1 can (14.5 oz) Sweetened Condensed Milk
2 Egg yolks
2 CUps Raspberries
Graham Cracker Crust
3/4 Cup Butter, melted
1 1/3 Cup Graham cracker crumbs
1/4 cup sugar
1 pinch salt

Heat the oven to 350 degrees
In a bowl, add the graham cracker crumbs, sugar, salt and butter. Stir until moistened like wet sand and press into an 8x9" baking pan, coming up a little around the edges.
Bake at 350 for 8 minutes.
In a medium bowl, whisk together the sweetened condensed milk, lemon juice, peach puree and egg yolks. Fold in the raspberries and set aside.
Remove the crust from the oven and allow to cool for 10-15 minutes. Pour the filling in and spread evenly over the crust. Bake for an additional 15 minutes and then cool for 15 minutes before placing in the fridge to finish chilling. Serve with fresh whipped cream.

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