Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Sweet Cream Pancake & 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 batch | 5 lb batch |
| 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. |
| 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. |
| 3 | Stop mixer. Scrape bowl and paddle. |
| 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. |
| 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. |
| 6 | Evenly distribute 7 oz of diced peaches over the preserves. Top with the remaining 19 oz of crumble. |
| 7 | Bake according to the table below. |
| 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.