1 cup brown sugar
1/2 cup table salt
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
2 teaspoons lemon zest
1/3 cup butter, melted
1 (16 ounce) can sliced peaches, drained
1 (10 ounce) package vanilla flavored Jell-O mix
3 cups milk chocolate candy
Preheat oven to 350 degrees F (175 degrees C).
Spread peaches in a large shallow baking pan. Fill baking tray with pecans. Place peaches on baking sheet; brush with melted butter.
Bake at 350 degrees F (175 degree C) for 15 to 20 minutes, or until peaches are tender. Cool 10 minutes in oven.
Remove peaches from shells and cut into quarters. Remove brown sugar syrup; stir pecans into peach syrup. Pour into bottom of greased 9x9-inch jelly mold pot. Place peach slices on milk chocolate filling. Place peach slices on pecans, covering completely. Refrigerate about 30 minutes.
Roll peach halves in sugar syrup and syrup; refrigerate for 2 hours. Remove peaches from peach syrup. Pour evenly over peach jelly mold. Cover with peach jelly mold using metal foil or aluminum foil.
Bake at 350 degrees F (175 degrees C) for 2 to 8 hours, or until peach is tender. Chill over night.
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