“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.” ~Courtney
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. The flavor of peaches explodes in these peach pie bars!
what you’ll need for peach pie bars
- fresh peaches ~ yes you can use canned or frozen.
- 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 Daniel’s ~ or your favorite whiskey.
Can you make these without the booze?
Whatever your feelings on the subject, don’t miss these peach pie 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.
The same shortbread dough makes the crust and topping!
In other words, these peach pie 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!
- White Peach Bars
- Fresh Peach Lemonade
- Peach Prosciutto & Ricotta Crostini
- Buttermilk Peach Bread
- Easy Peach Butter
- Peach Cobbler with Cinnamon Swirl Biscuits
- Bourbon Fried Peaches with Ice Cream
- Fresh Peach Shortcake
Peach Pie Bars
- 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.
- 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.