Peach Pie Bars
User Reviews
3.6
Peach Pie Bars
Description
"Peach Pie Bars" combine fresh thinly sliced peaches coated in whiskey and cornstarch for gentle thickening with a rich, crumbly buttery dough that forms both the base and a streusel-like topping. The dough is creamed with butter and sugar before flour is mixed in to a crumbly consistency. Two-thirds of the dough is pressed into a lined square pan as the crust, followed by an even layer of the whiskey-coated peaches. The remaining dough is crumbled on top to expose some fruit beneath. Baking at 350°F until golden yields bars with a crisp, tender crust and moist fruit center.
The glaze, made by thinning confectioners' sugar with whiskey, is drizzled once the bars are cooled, adding a sweet, lightly boozy finish that complements the peach flavor.
These bars serve well as a casual dessert or snack with their balance of soft fruit and crumbly pastry in portable form. The whiskey adds complexity without overwhelming the peach's natural sweetness.
Notes suggest variations such as omitting whiskey, substituting other spirits, swapping in different stone fruits, or scaling the recipe up for larger pans.
Ingredients
- 3 peach peeled and thinly sliced, large, ripe but still firm
- 3 Tbsp whiskey Jack Daniel’s
- 1 tsp cornstarch
- 1 cup unsalted butter 2 sticks, at room temperature
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla paste or extract
- 2 cups all-purpose flour
for the glaze
- 1/2 cup confectioners' sugar
- whiskey Jack Daniel’s, to thin
Instructions
- Set the oven to 350F
- Mix the whiskey with the cornstarch in a small glass, and pour over the sliced peaches. Stir to coat and let sit while you make the crust.
- Cream the butter and sugar together. Add the salt and vanilla.
- Mix in the flour just until combined, the mixture will be crumbly.
- Butter or line a 9×9 or 8×8 square baking pan with parchment paper. I like to leave the ends of the paper overhanging the edges so I can use it as a ‘sling’ to make it easier to remove the bars for cleaner cutting later.
- Press 2/3 of the dough evenly on the bottom of the pan.
- Spread out the peaches evenly over the bottom crust.
- Using your fingertips, crumble the remaining dough over the top. The peaches will show through.
- Bake for about 45 minutes until the crust is beginning to turn golden.
- Cool before cutting or glazing.
- To make the glaze: stir together the confectioner’s sugar and enough whiskey to make a drizzle-able consistency. Using a small spoon, drizzle the glaze over the cooled squares.
- These bars will keep for several days covered loosely on the counter or in the refrigerator.
Notes
- Omitting whiskey is possible; substitute with almond extract or vanilla in the glaze, thinned with milk or cream.
- Use other spirits like Amaretto, brandy, or Southern Comfort instead of whiskey for varied flavors.
- Other stone fruits such as apricots, plums, or nectarines work well in place of peaches.
- To make larger bars, double the recipe for a 9x13-inch pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 100mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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