Jack Daniel’s Peach Pie Bars
The View From the Great Island
Jack Daniel's Peach Pie Bars ~ as if you needed another excuse to love summer, these buttery peach shortbread crumble bars will seal the deal!
- 3 large ripe but still firm peaches, peeled and thinly sliced
- 3 tbsp Jack Daniel’s whiskey
- 1 tsp cornstarch
- 2 sticks (1/2 lb) unsalted butter at room temperature
- 0.66666666666667 cup sugar
- 0.5 tsp salt
- 1 tsp vanilla paste (or extract)
- 2 cups all purpose flour
- for the Glaze
- 0.5 cup confectioner’s sugar
- jack Daniel’s whiskey to thin
- Set the oven to 350F
- Mix the whiskey with the cornstarch in a small glass, and pour over the sliced peaches. Stir to coat and let sit while you make the crust.
- Cream the butter and sugar together. Add the salt and vanilla.
- Mix in the flour just until combined, the mixture will be crumbly.
- Butter or line a 9×9 or 8×8 square baking pan with parchment paper. I like to leave the ends of the paper overhanging the edges so I can use it as a ‘sling’ to make it easier to remove the bars for cleaner cutting later.
- Press 2/3 of the dough evenly on the bottom of the pan.
- Spread out the peaches evenly over the bottom crust.
- Using your fingertips, crumble the remaining dough over the top. The peaches will show through.
- Bake for about 45 minutes until the crust is beginning to turn golden.
- Cool before cutting or glazing.
- To make the glaze: stir together the confectioner’s sugar and enough whiskey to make a drizzle-able consistency. Using a small spoon, drizzle the glaze over the cooled squares.