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!
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?
The same dough that forms the crust also makes the crumble topping in this easy recipe, so 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…
- 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
- 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.
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
- These bars will keep for several days covered loosely on the counter or in the refrigerator.
- Craving more stone fruit? I love my WHITE PEACH BARS and my APRICOT FRANGIPANE CRUMBLE BARS.
The whiskey is subtle, but there, if you know what I mean. These are great. I hope you try them!