Jack Daniel’s Peach Pie Bars
Description
Take advantage of the peaches that are in season with these wonderful peach bars. If you are using frozen peaches, be sure to thaw and drain them first.
Ingredients
3 large ripe but firm peaches, peeled and thinly sliced
3 T. Jack Daniel’s whiskey (or Amaretto, Southern Comfort, or brandy)
1 t. cornstarch
2 sticks unsalted butter, at room temperature
2/3 c. sugar
1 T. cinnamon
1/2 t. salt
1 t. vanilla paste or extract
2 c. all-purpose flour
Glaze:
1/2 c. powdered sugar
Jack Daniel’s whiskey, to thin
Directions
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Preheat the oven to 350 degrees. Butter or line a 9 × 9 or 8 × 8 baking pan with parchment paper, leaving the ends of the paper overhanging the edges so it can be used to make it easier to remove the bars for cleaner cutting later.
Mix whiskey with cornstarch in a small glass; pour over the sliced peaches; stir to coat; let sit while making the crust.
Cream butter and sugar together; add the salt and vanilla. Mix in the flour and cinnamon just until combined. The mixture will be crumbly.
Press 2/3 of the dough evenly on the bottom of the prepared pan. Spread out the peaches evenly over the bottom crust.
Using fingertips, crumble the remaining dough over the top. The peaches will peak through.
Bake for about 45 minutes, until crust is beginning to turn golden.
Cool before cutting or glazing.
Glaze: stir together the powdered sugar with enough whiskey to make the consistency able to be drizzled. Using a small spoon, drizzle the glaze over the cooled squares.
Serve.
These bars will keep for several days covered loosely on the counter or in the refrigerator.