Description
Peaches and Cream Pie Bars are a delightful dessert featuring a soft cookie-pie crust layered with creamy cheesecake filling and sweet mashed peaches, all topped with a smooth, vanilla-infused cream glaze. Perfect for gatherings, these bars combine classic Southern flavors in an easy-to-make sheet pan treat.
Ingredients
Scale
Crust and Base
- 1 cup butter (room temperature)
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
Cream Cheese Filling
- 8 oz. cream cheese (softened)
- 1 egg
- ½ cup sugar
- 1 tsp vanilla extract
- 1 29 oz. can peaches, drained and mashed to small bits, or peach pie filling
Glaze
- 2 cups powdered sugar
- 1 tbsp butter (melted)
- ½ tsp vanilla extract (use clear vanilla for a white glaze)
- 2 to 3 tbsp heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 13″x18″ rimmed half sheet baking pan with non-stick spray to ensure the bars don’t stick.
- Make the crust: In a large mixing bowl, cream together 1 cup of room temperature butter and 2 cups sugar until light and fluffy. Beat in 3 eggs and 1 tsp vanilla extract until combined. In a separate bowl, whisk together 4 cups all-purpose flour, 1 tsp salt, and 1 tsp baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined to form the soft crust dough.
- Prepare the cream cheese filling: In another bowl, beat 8 oz softened cream cheese until smooth. Add 1 egg, ½ cup sugar, and 1 tsp vanilla extract, beating until smooth and fully incorporated. Stir in the drained and mashed peaches or peach pie filling until evenly distributed.
- Assemble the layers: Press half of the crust dough evenly into the bottom of the prepared baking pan to form the base layer. Spread the cream cheese and peach filling evenly over the crust. Crumble the remaining crust dough evenly over the top to finish the layering.
- Bake the bars: Place the pan in the preheated oven and bake for about 30 minutes, or until the crust is golden and the filling is set.
- Prepare the glaze: While the bars are baking, mix together 2 cups powdered sugar, 1 tbsp melted butter, ½ tsp vanilla extract, and 2 to 3 tbsp heavy cream until smooth and creamy. Adjust the cream amount to achieve desired drizzle consistency.
- Glaze and cool: After removing the bars from the oven, allow them to cool completely in the pan on a wire rack. Once cooled, drizzle the cream glaze evenly over the top. Refrigerate for at least 30 minutes before slicing to let the glaze set and flavors meld.
- Serve: Cut into 24 bars and serve. These bars are delicious chilled or at room temperature.
Notes
- Use clear vanilla extract in the glaze for a whiter finish.
- Ensure peaches are well-drained to prevent soggy bars.
- For a smoother glaze, sift powdered sugar before mixing.
- Bars keep well refrigerated for up to 4 days.
- Can substitute fresh peaches cooked down if preferred over canned.
Nutrition
- Serving Size: 1 bar (approximate, based on 24 bars)
- Calories: 316 kcal
- Sugar: 31 g
- Sodium: 231 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 61 mg
