I’m going to say something a little bit controversial now, so cover your ears if you think the only way to eat  summer fruit is right out of your hand, with the juice dripping down your chin, yada yada,  Call me crazy but I actually think fruit like peaches, apricots, plums and strawberries are even better after they’ve done a stint in the oven.  I’m not saying they need added sugar or anything, but I do think their flavor is so much more intense and delicious after they’re baked.

 Whatever your feelings on the subject, don’t miss these bars.  You’ve got Jack Daniel’s marinated peaches, a buttery shortbread crust, and another dose of Jack Daniel’s in the glaze.  Let’s just say there’s room for both pleasures, shall we?

Jack Daniel’s Peach Pie Bars

Ingredients

  • 3 large ripe but still firm peaches, peeled and thinly sliced
  • 3 Tbsp Jack Daniel’s whiskey
  • 1 tsp cornstarch
  • 2 sticks (1/2 lb) unsalted butter 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 confectioner’s sugar
  • Jack Daniel’s whiskey to thin

Instructions

  1. Set the oven to 350F
  2. 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.
  3. Cream the butter and sugar together. Add the salt and vanilla.
  4. Mix in the flour just until combined, the mixture will be crumbly.
  5. 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.
  6. Press 2/3 of the dough evenly on the bottom of the pan.
  7. Spread out the peaches evenly over the bottom crust.
  8. Using your fingertips, crumble the remaining dough over the top. The peaches will show through.
  9. Bake for about 45 minutes until the crust is beginning to turn golden.
  10. Cool before cutting or glazing.
  11. 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.

Notes

Feel free to substitute another spirit like Amaretto, Southern Comfort, or brandy for the whiskey. These bars were inspired by a recipe I saw on Dessert for Two

http://theviewfromgreatisland.com/jack-daniels-peach-pie-bars/

 The whiskey is subtle, but there, if you know what I mean.  These are great.  I hope you try them!

 

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14 Responses to Jack Daniel’s Peach Pie Bars

  1. Nancy Long says:

    I have some honey Jack, might try it with that

  2. Ivy Meyer says:

    Made these, doubled the recipe for a 9×13″ pan. Added 2 tbsps of cinnamon to the Jack Daniel/cornstarch mixture. Turned out great!!

  3. ginny says:

    can I double this recipe & make it in a 9×13 pan?

    • Sue says:

      Sure, Ginny, just watch your cooking time.

      • ginny says:

        o.k…that’s good news. they will be carefully watched & babied! how about freezing them? or could I refrigerate for a couple of days? I like to do as much make-ahead as possible when there’s an event….

  4. […] Waffle Sandwiches 54. Thai Flavored Pork Belly Skewers 55. Hamburger Steaks with Onion Gravy 56. Jack Daniels Peach Pie Bars 57. Lots of Ground Beef Recipes 58. Slow Cooker Pork Carnitas 59. Chicken Ranch Waffle Sliders 60. […]

  5. […] Jack Daniel’s Peach Pie Bars from Susan at The View From Great Island, click here for recipe. […]

  6. Jallisa says:

    Do you have to use liquor? I wanted to make these but i don’t any kind of liquor on hand.

  7. Courtney says:

    This is a delicious recipe. I’ve made it at least 5 times since I pinned it. My in laws have peach trees so we were able to use some fresh and some that we froze. Both ways are great. I just make sure to drain them after being frozen. My husband just requested some last night so I pulled out this recipe as a treat for after dinner. Thank you for sharing

    • Sue says:

      I’m so glad to hear this, Courtney, I think it’s one of my best recipes, and I’ve been dying for peach season to come back. It’s good to know that it works with frozen peaches, too, thanks for taking the time to give me your feedback!

  8. Jan Hoyt says:

    Have you ever made these with frozen peaches? The season for peaches around here is VERY short! :-)

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