How To Make Peaches and Cream Bars
Satisfy your sweet tooth with these peaches and cream bars that have layers of crumbly oat and pecan crust, fruity peach filling, and fluffy vanilla icing.
Preheat oven to 350 degrees F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
Spray with nonstick spray or grease with butter. Set aside.
Crust and Topping:
In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or 2 forks until it reaches coarse, pea-sized crumbs.
Remove ¾ cup of the mixture, put in a small bowl, and mix with pecans. Set aside for the topping.
Evenly press the remaining oat mixture into the bottom of the prepared baking pan.
Bake for 15 minutes while preparing the filling.
Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches.
Remove crust from the oven and pour the filling over hot crust. Sprinkle with reserved oat-pecan mixture.
Bake for 30 to 32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
Using a fork or spoon, whisk the confectioners’ sugar, cream, and vanilla extract together until smooth.
Add 1 tablespoon of milk to thin out if needed. Drizzle over each square.
Serve and enjoy.
- Calories: 250.52kcal
- Fat: 13.41g
- Saturated Fat: 6.55g
- Trans Fat: 0.39g
- Monounsaturated Fat: 4.43g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 31.24g
- Fiber: 1.50g
- Sugar: 19.57g
- Protein: 2.88g
- Cholesterol: 41.07mg
- Sodium: 57.87mg
- Calcium: 19.90mg
- Potassium: 105.25mg
- Iron: 0.97mg
- Vitamin A: 92.34µg
- Vitamin C: 1.70mg
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