Peach Pie Bars

A server removing a peach pie bar from a row of bars.

Peach pie bars are an easy, no-roll way to enjoy peach pie. These bars have a layer of peach pie filling sandwiched between homemade crust and topping.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 311kcal

Author Kate @ I Heart Eating

Equipment

15x10 pan

Ingredients

Peach pie bars

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
2-21 ounce cans peach pie filling

Icing

1 cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2-3 tablespoons milk or cream

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease a 15x10 rimmed baking sheet (jelly roll pan). Set aside.
Cream the butter, sugar, and salt until together light and fluffy.
1 cup butter, 1 ½ cups granulated sugar, 1 teaspoon salt
Mix in the eggs, one at a time, scraping the bowl down as needed.
4 large eggs
Mix in the extracts.
1 teaspoon vanilla extract, ¼ teaspoon almond extract
Stir in the flour.
3 cups all-purpose flour
Spread 3 cups of the dough into the prepared baking pan.
Spread the pie filling over the dough leaving a ¼-inch border around the dough without filling.
2-21 ounce cans peach pie filling
Drop remaining dough by teaspoonfuls over filling. It’s ok if there are areas of filling showing through.
Bake for about 30-35 minutes, or until golden brown.
Let the bars cool completely in the pan.
To make the glaze, whisk the powdered sugar, extracts and enough milk to make a thick but drizzle-able icing.
1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon almond extract, 2-3 tablespoons milk or cream
Drizzle the icing over the cooled peach pie bars.

Notes

Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.

Almond extract: You can substitute additional vanilla extract for the almond extract if you prefer.

Flour: To properly measure the flour, weigh it (click "metric" just above the ingredients) or sift/stir to break it up, lightly spoon it into a measuring cup, and level. Avoid packing the flour as that will give you dry, crumbly dough.
Nutrition values are estimates.

Nutrition