Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/3 cup plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 cups frozen sliced peaches, thawed and drained, from two 10-oz bags, coarsely chopped
  • 1/4 cup packed brown sugar
  • 2 teaspoons lemon juice
  • 1/2 cup powdered sugar
  • 2 teaspoons water

Instruction

  • Heat oven to 350°F. Line 9-inch square pan with foil, allowing some to hang off edge; spray with cooking spray.
  • In 2-quart saucepan, heat butter over medium heat 2 1/2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat; cool 5 minutes. Transfer to small microwavable bowl.
  • In large bowl, break up cookie dough. Stir in 1/3 cup of the flour, 1/4 teaspoon of the cinnamon and 1/4 cup of the browned butter. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Press 1 1/4 cups of the dough mixture evenly in bottom of pan to make crust. Bake about 20 minutes or until golden brown and center is set; cool 10 minutes.
  • Meanwhile, in same 2-quart saucepan, add peaches, remaining 3 tablespoons flour, remaining 1/4 teaspoon cinnamon, the brown sugar, lemon juice and 2 tablespoons of the browned butter. Stir until peaches are thoroughly coated. Cook over medium heat 1 to 2 minutes, stirring constantly, until thickened. Spread cooked peach mixture on top of baked cookie base.
  • Crumble remaining dough mixture on top of peach layer. Bake 32 to 35 minutes or until dough is set and light golden brown. Cool completely, about 2 hours.
  • In small microwavable bowl, heat remaining 1 tablespoon browned butter uncovered on High 10 to 15 seconds or until melted. Stir in powdered sugar and water. If necessary, microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of bars. Cut into 4 rows by 3 rows.