Here's a neat twist on peaches and cream! Bake shortbread into jars and top with a yummy marshmallow creme dip and grilled fresh peaches.
What You Need
Original recipe yields 121 servings
2 sticks unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
2 cups Topping
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla bean paste
8 medium ripe yellow peaches
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Let's Make It
Preheat oven to 350°.
Using stand mixer, beat butter and sugar on medium speed until smooth. Lower speed and slowly incorporate the flour. Turn mixer off when all flour is integrated. Scoop out a 1/4 cup ball of batter and press it to the bottom of a 4 oz. jar.
Repeat for all other jars. Place jars on a cookie sheet and bake for 30 minutes. Once done, remove from oven and allow to cool completely on countertop.
Light up grill. Cut peaches into 8 slices. Using tongs, carefully place a few slices onto the hot grill. Turn as soon as you see grill marks. Remove when marks on both sides and repeat for remaining slices.
Whip cream cheese, marshmallow creme and vanilla bean paste in a large bowl with mixer until creamy. Scoop a dollop of dip onto the top of the shortbread on each cup. Top with a few slices of peaches.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 (1 jar each)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.