Peaches 'n Cream Bars

Unroll 1 tube (8 oz) refrigerated crescent rolls into 1 long rectangle. Press onto bottom and slightly up the sides of a greased 9 X 13 pan; seal perforations. Bake 375º for 5 minutes. Cool completely. In large bowl, beat 8 oz. cream cheese (softened) ½ c. sugar, 1/4 t. almond extract until smooth. Spread over crust. Spoon 1 can (21 oz.) peach pie filling over cream cheese layer. In small bowl, combine ½ c. flour and 1/4 c. brown sugar. Cut in 3 T. cold butter. Stir in ½ c. sliced almonds. Put over pie filling. Bake 375º for 25-28 minutes or until edges are golden brown. Cool. Store in refrigerator. Makes about 2 dozen bars.                                     

Nancy Dietzenbach
Decorah