I’m a changed woman.
I had my first smear of Kerrygold Irish butter. All butters are not created equal. Amen.
Remember how Mr. Dessert For Two boldly declared he likes fruit desserts now? These buttery peach pie bars are the thing that tipped the scales. He took one bite of the soft, cinnamon-flecked crust and whiskey peach jammy filling, and moaned. From my experiments, I’ve deduced that the moans signify that his love for fruit desserts is equal to his love for chocolate desserts. That’s the power of pie, my friends.
I used almost an entire stick of Kerrygold butter in this pie bars. While I made the dough, I let 3 peaches soak in way too much whiskey. I pressed 3/4 of the dough into the pan, poured my drunken peaches over top, and then crumbled on the remaining dough. Forty minutes later, the peaches melt into a jam-like consistency. They’re nothing short of spectacular.
Use the good whiskey for these bars; you won’t regret it. I used rye whiskey.
Makes 2 bars in a 9" x 5" x 2" loaf pan.
- 3 small slightly underripe peaches
- 1 tablespoon + 2 teaspoons whiskey
- 1 tablespoon brown sugar
- 7 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 2/3 cup flour
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- Preheat the oven to 350, and have ready a 9" x 5" 2" standard bread loaf pan.
- Begin by peeling the peaches and slicing them into slices about 1/4" thick. Place them in a bowl, pour the whiskey and brown sugar on top. Let soak while you make the crust.
- To make the crust, combine the butter, sugar, flour and cinnamon in a bowl. Place 1/4 cup of the dough aside, then press the rest in the bottom of the loaf pan. Pack it firmly and evenly.
- Stir the cornstarch into the drunken peach mixture, then pour it over the crust. Crumble the remaining dough on top.
- Bake for 40 minutes, until fragrant and golden brown.
- You must let these bars cool completely before cutting them!