Peaches & Cream Bars
Prep time
Cook time
Total time
Recipe type: asdf
Serves: 24-26 bars
Peaches and Creme Bars
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 4 eggs, room temperature
  • 3 cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 7 ripe peaches, peeled and thinly sliced
  • juice of ½ a lemon
  • ¼ cup packed brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cup powdered sugar
  • 3 tablespoons cream (plus more, if needed)
  • 1 teaspoon pure vanilla extract
  1. Pre-heat your oven to 350 degrees F. Grease a large cookie sheet (AKA a jelly roll pan) with butter or non-stick spray. I used a 12x17 inch jelly roll pan, but a 9x13 will work just fine, the bars will just be thicker and take a bit longer to bake.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in the vanilla and almond extracts. Combine the flour, salt, and cinnamon, then gradually add it into the wet mixture until just moistened (finish by hand if needed - do not overmix).
  3. Spread ¾ of the batters into the prepared pan. Slice the peaches, then squeeze the juice of half of a lemon over them. Toss, then mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. I used my hands to line them up evenly among the batter, which made it easier to distribute them. Drop the rest of the batter by tablespoonfuls over the peaches (no need to worry about symmetry, as the batter will spread as it bakes), and bake for 25-30 minutes, or until the edges start to turn golden brown. You may need to give the bars an extra 5-8 minutes, depending on how thick they are; the entire top will not turn golden, remember, just the edges.
  4. Allow the bars to cool. Whisk together the powdered sugar, cream, and vanilla, and drizzle with a spoon over the bars. Allow the icing to harden a bit, either by leaving on the counter or, as I did, sticking them in the fridge. When the glaze has hardened a bit, slice into bars and serve. Makes 24-36 bars, depending on the size pan you used and how large you cut the bars.
Adapted From
Recipe by The Crepes of Wrath at