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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!

Total time

0 minutes




  • 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
  • ⅔ cup sugar
  • ½ tsp salt
  • 1 tsp vanilla paste (or extract)
  • 2 cups all purpose flour
  • for the Glaze
  • ½ cup confectioner’s sugar
  • jack Daniel’s whiskey to thin


  1. Set the oven to 350F
  2. 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.
  3. Cream the butter and sugar together. Add the salt and vanilla.
  4. Mix in the flour just until combined, the mixture will be crumbly.
  5. 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.
  6. Press 2/3 of the dough evenly on the bottom of the pan.
  7. Spread out the peaches evenly over the bottom crust.
  8. Using your fingertips, crumble the remaining dough over the top. The peaches will show through.
  9. Bake for about 45 minutes until the crust is beginning to turn golden.
  10. Cool before cutting or glazing.
  11. 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.
  12. View the recipe instructions at The View From the Great Island

Contains allergens
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