These fresh peach pie bars are the epitome of summer. Fresh peaches are cooked into a gorgeous, flavorful pie filling that is layered into these bars.
Prep Time30 minutesmins
Cook Time40 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: American
Servings: 24bars
Ingredients
For the Fresh Peach Filling *
2tablespoonscornstarch
½cupsugar
2cupsfresh peachesdiced
1tablespoonfresh lemon juice
1/4cupwater
For the Pie Bars
1cup2 sticks butter, softened
1¾cupsugar
1teaspoonvanilla
4eggsroom temperature
3cupsall-purpose flour
1½teaspoonbaking powder
¼teaspoonsalt
For the glaze
1½cupspowdered sugar
1teaspoonvanilla extract
1-2tablespoonsmilk
Instructions
Peach Pie Filling
Whisk together the cornstarch and sugar in a medium saucepan. Toss the diced peaches in the fresh lemon juice and add to the saucepan along with the water. Cook over medium heat, whisking frequently. Cook until the mixture thickens and begins to bubble. Set aside to cool.
Peach Pie Bars
Preheat the oven to 350°F. Cream the butter and sugar together in a large bowl. Beat in eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet and stir until combined.
Grease a 10 x 15 inch baking pan. Reserve 1½ cup of batter, spread the rest on the bottom of the greased baking pan. Spread with the fresh peach filling. Using a teaspoon, dollop on the reserved batter in drops. Bake in preheated oven for 35 minutes or until lightly browned and toothpick inserted in the middle comes out clean. Do not overbake. Cool completely.
Pie Bar Glaze
Beat the powdered sugar, vanilla extract, and enough milk to form a smooth consistency. Drizzle on cooled bars. Cut and serve. These are better on the second day as the batter absorbs some of the moisture from the filling.
Notes
*1 (20 ounce) can of peach pie filling may be used instead of the fresh peach filling.