4 from 1 vote
Peaches and Cream Bars
Peaches and Cream Bars
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Try these today for a quick and easy cooking for a crowd version of peach pie!  Top with fresh peaches if they're in season, or use canned if they're not.  Adapted from the ever lovely Sally's Baking Addiction

Course: Dessert
Cuisine: American
Servings: 24 bars
Author: Betsy Edwards
For Crust & Topping
  • 2 cups old fashioned oats rolled or quick
  • 4 cups all-purpose flour
  • 1 1/3 cup packed light brown sugar
  • 1 tablespoon teaspoon ground cinnamon
  • 5 sticks unsalted butter cold and cubed
  • 1 cup chopped pecans
For Peach Filling
  • 4 large eggs
  • 2 cups granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 (29 ounce) cans lite sliced peaches in extra light syrup drained well, juice reserved
  • OR USE 6 medium peaches peeled and chopped (about 6 )
For Vanilla Drizzle
  • 1 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350°F (177°C) degrees. Line the bottom of a 13 x 18 inch half sheet baking pan with aluminum foil or parchment running in both directions. Leave an overhang on all sides so you can lift the bars out before cutting. Spray with cooking spray and set aside.

For the crust and topping:
  1. In a very large bowl, stir the oats, flour, brown sugar, and cinnamon until combined.  Cut in the cold butter using a pastry blender or two knives. You want it in pea-sized pieces.  Remove 2 cups of the mixture to a small bowl and add the pecans. Set this mixture aside.  You'll use it later for the topping.

  2. Press the remaining flour oat mixture evenly onto the bottom of the prepared baking sheet. Bake for 15 minutes or until light golden brown. Meanwhile prepare the filling.

For the filling:
  1. Whisk the sugar and eggs together until smooth and a pale yellow. Add the flour and salt, whisking until mixed in. Mix in the peaches.  If using canned peaches, make sure they are well drained, then fold in.   After 15 minutes, remove crust from the oven and pour the filling over the hot crust.  Sprinkle with the remainder of the reserved topping mixture.

  2. Bake for 32-35 minutes or until the top is a golden brown. Place the pan on a wire rack and let cool in the pan for about 30 minutes. Transfer bars to the refrigerator to cool further for 2 hours. Once cold, remove the bars from the pan using the overhanging parchment. Cut the bars into squares.

Prepare the vanilla glaze:
  1. Stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle generously over each square.

  1. For 24 servings – cut 4 x 6 (3” x 3”) squares
  2. For 54 servings – cut 6” x 9” (2” x 2” squares)
  1. The bars can be easily prepared up to 3 days in advance and stored, covered tightly, in the refrigerator.
  2. The bars can be frozen for up to 3 months in a baking pan or heavy duty freezer bag. Thaw overnight in the refrigerator before serving.
Recipe Notes

Recipe Notes: Adapted from a recipe over at the ever-wonderful Sally’s Baking Addiction.