Peaches & Cream Cobbler Bars

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Peaches & Cream Cobbler Bars made with “JIFFY” Sweet Cream Pancake & Waffle Mix.

This Recipe Uses:

“JIFFY” Sweet Cream Pancake and Waffle Mix

Available in 6/5 lb and 50 lb bags.

Complete – add water only

INGREDIENTS 2½ LB BATCH 5 LB BATCH
“JIFFY” Sweet Cream Pancake & Waffle Mix 2½ lb 5 lb
Butter, unsalted, cold, cubed 1 cup (8 oz) 1 lb
Pecans, chopped 3 cups (12 oz) 1 lb 8 oz
Brown Sugar, light 1⅓ cups (10 oz) 1 lb 4 oz
Cinnamon, ground 1 tsp 2 tsp
Allspice, ground 1/2 tsp 1 tsp
Vanilla Extract 1½ tsp 1 Tbsp
Eggs 4 8
Peach Preserves 1¼ cups (15 oz) 2½ cups (1 lb 14 oz)
Diced Peaches, canned, drained 2 cups (14 oz) 4 cups (1 lb 12 oz)
PEACH GLAZE
Powdered Sugar 1 cup (4 oz) 2 cups (8 oz)
Milk 2 Tbsp 1/4 cup (2 oz)
Peach Preserves 1 Tbsp 2 Tbsp
INSTRUCTIONS
BARS
1 Use a mixer with paddle attachment. 5 Press 19 oz of the crumble into bottom of lightly greased hotel pan. Spread 7.5 oz of peach preserves evenly over top of the crust.
2 Add Sweet Cream Pancake and Waffle Mix, butter, pecans, brown sugar, cinnamon, and allspice into mixing bowl. Blend on low speed* for two minutes. 6 Evenly distribute 7 oz of diced peaches over the preserves. Top with the remaining 19 oz of crumble.
3 Stop mixer. Scrape bowl and paddle. 7 Bake according to the table below.
4 Add vanilla extract and eggs into mixing bowl. Blend on low speed* for 30 seconds, or until large crumbles start to form. Do not overmix.
PEACH GLAZE
1 Mix all ingredients together. 2 Drizzle glaze over cooled cobbler bars.
PAN SIZE SCALE CONVECTION OVEN STANDARD OVEN YIELD 5 LB BATCH
Half hotel pan Crumbles
38 oz
Preserves
7.5 oz
Peaches
7 oz
325°F
25 – 30 minutes
375°F
35 – 40 minutes
4
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.
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