1/2 cup butter, softened
1 cup white sugar
1/8 cup brown sugar
1/2 cup orange juice
1 (16 ounce) can crushed pineapple, drained
1/2 cup margarine, melted
1 cup brown sugar
1/2 cup water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together butter, 1 cup white sugar, brown sugar, orange juice and 1 cup pineapple. Mix well.
Spread out evenly into the greased and floured 9-inch and 11-inch round baking pans. Place 1/2 pack of apples at the top, made of waxed paper, and cut a few slits in each for steam vents.
Bake for 45 minutes in the preheated oven, or until lightly browned. Cool them completely, but store them in an airtight container in the refrigerator.
To make the peach filling, stir together 1/2 cup peach preserves, melted margarine, brown sugar, and water in a small bowl until smooth. Whisk in vanilla and brown sugar, then beat until well blended. Fill bars with peach filling.
To make the peach glaze, stir together 1/2 cup peach preserves, frozen peach glaze, lemon extract, orange extract, lemon zest, 1/2 teaspoon lemon zest and 1 teaspoon vanilla extract. Top bars with peach glaze as directed on cookie sheets.