Peach Pie Bars

Peach Pie Bars ~ as if you needed another excuse to love summer, these buttery peach shortbread crumble bars laced with whiskey will seal the deal! Make them with or without the alcohol, they’re simply amazing.

a slice of Jack Daniel's Peach Pie Bars

Peach pie bars are the ultimate summer dessert

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.

sliced peach filling for Jack Daniel's Peach Pie Bars

what you’ll need for peach pie bars

  • fresh peaches ~ yes you can use canned or frozen.
  • butter
  • flour
  • sugar ~ both granulated for the bars and confectioner’s for the glaze.
  • cornstarch ~ insures that the filling is thick.
  • vanilla ~ use good quality extract, or paste.
  • Jack Daniels ~ or your favorite whiskey.

Can you make these without the booze?

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. But if you’re not into using alcohol, simply leave it out and flavor your bars with vanilla or almond extract. They’ll still be awesome.

Jack Daniel's Peach Pie Bars

The same shortbread dough makes the crust and topping!

In other words, these bars come together in a snap. Just a few peaches, and a little bit of flour, sugar, and butter is all that stands between you and peach pie nirvana…

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

Jack Daniel's Peach Pie Bars sliced with fresh peaches

Crazy for peaches? Also try ~

3.52 from 43 votes

Jack Daniel’s Peach Pie Bars

Jack Daniel's Peach Pie Bars ~ as if you needed another excuse to love summer, these buttery peach shortbread crumble bars laced with whiskey will seal the deal!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 12 servings
Calories 300kcal
Author Sue Moran


  • 3 large ripe but still firm peaches peeled and thinly sliced
  • 3 Tbsp Jack Daniel’s whiskey
  • 1 tsp cornstarch
  • 1 cup (2 sticks) 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


  • 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.


Calories: 300kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 100mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make these peach pie bars your own ~

  • Make them without the whiskey ~ just leave it out! You can substitute almond extract or vanilla in the glaze if you like, and thin it with milk or cream.
  • Make them with another spirit ~ use Amaretto, Southern Comfort, or brandy instead of whiskey.
  • Make them with other fruit ~ use any stone fruit like apricots, plums, or nectarines.
  • Make them bigger ~ double the recipe for a 9×13 pan.

Peaches aren’t just for dessert ~ they can be used in all sorts of savory dishes like my Grilled Chicken with Peach Jalapeño Salsa, or this Peach Panzanella Salad. I love the sound this Grilled Tilapia with Peach and Cucumber Salsa!

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    Please rate this recipe!

  • Reply
    August 10, 2021 at 12:50 pm

    5 stars
    I made these yesterday. It’s so hot in my house that when I removed 2 sticks of butter from the freezer, they had thawed to totally melted before I was aware of it. So the shortbread dough was soft and greasy and I thought I may have ruined it. But I went ahead and it turned out beautiful. I substituted lemon juice for the whiskey in the glaze and subbed vanilla in the peaches. Delicious! I froze all but the two very small pieces I ate as soon as decently cooled off and tried one of the frozen pieces this morning, once it had thawed on the counter for a couple hours. The freezing made no difference in the texture and flavor of these bars, so very practical as well.

  • Reply
    July 4, 2020 at 7:57 am

    5 stars
    It can not be said and done better, Sue. The flavor of the peaches takes a dive when in the oven. I do love it , a much thoughtful use of this fruit. Thank you!

  • Reply
    September 10, 2018 at 7:07 pm

    5 stars
    Love your site. Just made these for the second time this month with peache beer versus the Jack. I also used white peaches because I love the clear fresh taste. Soooo yummy. Can’t wait to try next with raspberries and Framboise. Thanks for sharing your recipes!

    • Reply
      September 10, 2018 at 8:12 pm

      Thanks Connie, I agree with you about white peaches, and they’re still in abundance my supermarket, I bought a bag of them yesterday. Try my white peach bars, I love them.

  • Reply
    July 8, 2018 at 7:05 am

    Any thoughts on bourbon instead of Jack Daniels? Will it be sweet enough substitution?

    • Reply
      July 8, 2018 at 7:48 am

      I’m not that much of am expert to really say, but I don’t see why you can’t substitute, the amount isn’t that huge that it should make a difference, and you’ve got plenty of sugar in there to sweeten things up 🙂

  • Reply
    Nancy Long
    July 26, 2016 at 11:50 am

    I have some honey Jack, might try it with that

    • Reply
      June 7, 2018 at 9:41 am


  • Reply
    Ivy Meyer
    August 27, 2014 at 6:16 pm

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

  • Reply
    May 31, 2014 at 12:57 pm

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

    • Reply
      May 31, 2014 at 1:12 pm

      Sure, Ginny, just watch your cooking time.

      • Reply
        June 3, 2014 at 3:00 pm

        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….

  • Reply
    April 4, 2014 at 9:00 am

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

    • Reply
      April 4, 2014 at 9:21 am

      Hey Jallisa — no, these bars will be just as good without the booze 🙂

  • Reply
    March 7, 2014 at 8:06 am

    5 stars
    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

    • Reply
      March 7, 2014 at 8:15 am

      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!

  • Reply
    Jan Hoyt
    January 13, 2014 at 7:16 am

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

    • Reply
      January 13, 2014 at 7:31 am

      I haven’t, but I don’t see why you couldn’t. I also think you could use a good peach jam.

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