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!
Servings: 12 servings
Video
Ingredients
- 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
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
- 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 9x13 pan.
Nutrition
Calories: 300 kcal · Carbohydrates: 36 g · Protein: 3 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 100 mg · Potassium: 98 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 595 IU · Vitamin C: 2 mg · Calcium: 10 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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