Description
Delight in these Peach Pie Bars that combine a buttery, tender crust with sweet, luscious peach filling, all topped with a smooth, vanilla-almond glaze. Perfect for gatherings or a sweet treat any time, these bars bake quickly and serve sixteen generous pieces.
Ingredients
Crust and Dough
- 1 cup butter (softened)
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
Filling
- 2 (21 ounce) cans peach pie filling
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2-3 tablespoons milk or cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 15×10 inch rimmed baking sheet (also known as a jelly roll pan) to prevent sticking and set aside.
- Cream Butter Mixture: In a large mixing bowl, cream together the softened butter, granulated sugar, and salt using a mixer or by hand until the mixture becomes light and fluffy, which typically takes several minutes.
- Add Eggs: Beat in the eggs one at a time, thoroughly mixing each egg into the batter before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Flavor Extracts: Stir in the vanilla extract and almond extract to the dough mixture, distributing the flavor evenly.
- Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, stirring until a smooth dough forms without streaks of flour.
- Form the Base Layer: Spread about 3 cups of the prepared dough evenly into the bottom of the greased baking pan, pressing it down gently to form the crust.
- Spread Filling: Carefully spread the peach pie filling over the dough layer, leaving a ¼-inch border around the dough edges without filling to allow for the top layer to adhere.
- Add Remaining Dough: Drop the remaining dough by teaspoonfuls over the peach filling. It is fine if some filling peeks through the dough pieces.
- Bake: Place the pan in the preheated oven and bake for about 30 to 35 minutes or until the dough turns golden brown on top.
- Cool: Remove the pan from the oven and allow the bars to cool completely in the pan to set properly before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and enough milk or cream (2 to 3 tablespoons) to create a thick but drizzle-able icing texture.
- Glaze and Serve: Drizzle the glaze over the cooled peach pie bars evenly. Allow the glaze to set slightly before slicing into 16 bars and serving.
Notes
- For best results, ensure eggs are at room temperature to help achieve a smooth batter.
- Do not overmix flour to keep the dough tender and flaky.
- The drop dough on top may create a rustic look with some filling peeking through, which adds to the charm.
- Allow bars to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
