Categories: Cookies, Dessert

Ingredients

• 30 graham cracker squares (15 whole graham crackers)
• 1/3 cup sugar, plus
• 1/2 cup sugar
• 1/2 cup sliced almonds
• 6 tablespoons unsalted butter, melted
• 12 ounces cream cheese, at room temperature
• 2 eggs
• 1 teaspoon vanilla
• Topping
• 2 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup packed light brown sugar
• 1/2 cup sliced almonds
• 2 tablespoons all-purpose flour
• 1 (13 ounce) jar peach preserves

Directions

1. Combine graham crackers, 1/3 cup sugar, and almonds in the container of a food processor or blender; process until well combined.

2. Pour in melted butter; process until crumbs hold together.

3. Press mixture over the bottom of a 13×9 inch pan that has been coated with nonstick cooking spray.

4. Bake in a 350° oven for 10 minutes or until lightly browned.

5. Meanwhile, in a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth.

6. Add in eggs, one at a time; beat well after each addition.

7. Beat in vanilla.

8. Pour cream cheese mixture over baked crust; spread out evenly; return to oven (same temperature) and bake 15 minutes or until slightly puffed.

9. To prepare the topping: crumble together the cold butter, brown sugar, sliced almonds, and flour in a bowl (can use a pastry blender); set aside.

10. Stir the peach preserves to break up any clumps.

11. Gently spread peach preserves over the top of cream cheese filling.

12. Sprinkle with topping; bake (same temperature) for 15 minutes or until hot and bubbly.

13. Cool completely in pan on a wire rack.

14. May chill bars if you want them firmer; cut into bars and serve.

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