Peaches and Cream Freeze Bars

• porcje: 12 servings
• czas aktywny: 25 minutes
• całkowity czas: 25 minutes

Składniki

8 tablespoons (1 stick) unsalted butter, melted and cooled

50 vanilla wafer cookies (about 6 1/2 ounces)

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

12 ounces fresh peaches, unpeeled, quartered, and pitted (about 4 medium)

1 (14-ounce) can sweetened condensed milk

1/4 teaspoon kosher salt

2 cups cold heavy cream

12 peach slices, for garnish

Wskazówki

Make the crust:

Step 1: Make the crust:

Line an 8-inch square baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Step 2: Make the crust:

Process 50 vanilla wafers, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a food processor until the cookies are the texture of sand, about 15 seconds. Remove 1 tablespoon of the vanilla wafer crumbs and reserve for garnish.

Step 3: Make the crust:

Add 1 stick melted and cooled unsalted butter to the food processor and pulse to combine, 6 to 8 (1-second) pulses.

Step 4: Make the crust:

Transfer the mixture into the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Make the peach filling:

Step 1: Make the peach filling:

Wipe the food processor clean. Add 12 ounces quartered and pitted peaches, and process until smooth. Add 1 (14-ounce) can sweetened condensed milk and 1/4 teaspoon kosher salt, and process until combined. Transfer to a large bowl. Wash and dry the food processor and blade.

Step 2: Make the peach filling:

Add 2 cups cold heavy cream to the food processor and process until soft peaks form, 1 to 2 minutes. Reserve and refrigerate a heaping 1/2 cup for garnish. Gently whisk the remaining whipped cream into the peach mixture until no streaks remain.

Step 3: Make the peach filling:

Transfer onto the crust and smooth into an even layer. Cover and freeze until firm, at least 5 hours or up to overnight.

Step 4: Make the peach filling:

Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices. Top each piece with a dollop of the reserved whipped cream, a sprinkle of the reserved vanilla wafer crumbs, and a peach slice.

Wartości Odżywcze

• Wielkość Porcji: Serves 12
• Kalorie: 405 cal
• Tłuszcz Całkowity: 27.5 g
• Tłuszcz Nasycony: 16.4 g
• Tłuszcz Nienasycony: 0.0 g
• Cholesterol: 0 mg
• Sód: 221.4 mg
• Węglowodany Całkowite: 37.0 g
• Błonnik Pokarmowy: 1.0 g
• Cukry Całkowite: 30.7 g
• Białko: 5.0 g