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 ¾ 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.
You will love these yummy peach pie bars!
Peach Pie Bars
Ingredients
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 379Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 4mgCarbohydrates: 47gFiber: 2gSugar: 27gProtein: 3g
Carla @ Carlas Confections says
Yep! Sounds perfect to me!
jacquie says
from everyone's reaction it sounds as though i really should try some kerry gold butter. i wonder if i can find it around here? i'm not familar w/ whiskey's do you have one you would recommend. i do have some peach schnapps i wonder if that would work? or perhaps some apricot brandy....
Christina says
Hi Jacquie: I think any kind of liquor would be great here. I used a rye whiskey named 'Ri.' It happens to be my fiance's favorite, so we had it on the counter.
Kristi @ My San Francisco Kitchen says
Your peach bars look delish! :)
Erin @ Texanerin Baking says
These just came out of the oven and I've already eaten quite a bit. Delicious! I was a bit worried about all the the peach / whisky liquid, but it came together perfectly and wasn't soggy at all. The only thing I did differently was to add 1/2 tablespoon instead of a teaspoon of cinnamon. And I love how huge your servings are. Two? :) I think this would be perfect for a family of four because then you can't overeat. I'm bringing these to my husband tomorrow when I go to visit (that kind of makes it sound like he's in jail but he just has an internship in another city... :)) and I'm sure he'll love them too. Thanks for an awesome recipe!
Christina says
Awww, so glad you liked 'em, Erin! So what crime did your husband commit? Kidding! ;)
Erin @ Texanerin Baking says
Haha. :) I got here yesterday and made him try the bars immediately and he loved them! And the whiskey flavor got stronger on the second day. Woohoo! But I stored them in some airtight tupperware. I think that might have made them soggy. Or maybe it was just the humidity! They were still delicious. :)
Erin @ Texanerin Baking says
And I had to add that I used super ripe peaches because that's all I had and it was no problem. Oh and if you live in Germany, use half Type 550 and half Type 405 flour. That's all. :)
Heather {ModernMealsforTwo} says
UH these look RIDICULOUS! But I'm not sure if my hips would be happy about 1 stick of butter split between two bars ;)
Amanda @ Once Upon a Recipe says
Yes, yes, and YES. Want.
TunisianPastry.com says
It looks so scrumptious and amazing!! Thank you.
Paula says
Looking at these bars I'd have to say that lots of real butter and drunken peaches are the only way to go. Great recipe!
vianney says
love boozy sweets an we have loads of peaches....