Peach Pie Bars
Delightfully sweet Peach Pie Bars featuring a buttery crust, juicy peach filling, and a sweet icing, perfect for summer gatherings.
Ingredients
For the crust and filling
- 2 cans (21 oz) peach pie filling Sweet and fragrant, enhance with fresh peaches if desired.
- 1 cup unsalted butter Softened to room temperature for easy creaming.
- 2 cups sugar Adds sweetness to balance, adjust as desired.
- 1 teaspoon salt Enhances overall flavor.
- 4 large eggs Provides light and airy texture.
- 1 teaspoon vanilla extract Adds warmth to the batter.
- 3 cups all-purpose flour Creates a tender, flaky crust.
For the glaze
- 1 cup powdered sugar For a sweet icing.
- 1/2 teaspoon vanilla extract Additional flavor for the glaze.
- 1/2 teaspoon almond extract Optional for a hint of nuttiness.
- 2 to 3 tablespoons milk To achieve drizzling consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Chop the peaches in canned pie filling into smaller pieces for even distribution.
- In a large bowl, cream together softened butter, sugar, and salt until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add flour one cup at a time, mixing until the dough comes together.
- Spread about 3 cups of dough into a greased 15x10x1 inch baking pan to form a solid base.
Baking
- Spread chopped peach pie filling evenly over the dough.
- Drop remaining dough by teaspoonfuls over filling to create a rustic appeal.
- Bake for 30 to 35 minutes or until golden brown. Allow bars to cool completely in the pan on a wire rack.
Icing
- In a small bowl, mix powdered sugar, vanilla extract, and almond extract (if using). Gradually add milk until desired drizzling consistency is reached.
- Drizzle the glaze over cooled bars before serving.
Notes
Serve bars with vanilla ice cream or whipped cream. Garnish with fresh mint leaves for elegance.