Skip to main content

Simply Tweaked Peaches and Cream Bars


These are the sweet fix I needed for the week. I had peaches sitting on my counter and I had no clue what to do with them. I stumbled onto this recipe while scrolling through my pinterest and knew I had to do make it. The creamy center is a great compliment to the wonderful crust and and topping. My simple tweak was using coconut milk instead of regular milk for the filling and glaze.





 As well as using my food processor to blend the dough for the crust and topping. 



Super simple and super easy. Make sure to let it sit in the refrigerator for about 2 or three hours to solidify the center, and have at it! I enjoyed mine with a scoop of So Delicious coconut ice cream, and it was a perfect pair! Try out this recipe and let me know what your simple tweaks are.



Ingredients

Crust and Topping
1 cup all-purpose flour
1/2 cup old fashioned rolled oats (or quick oats)
1/3 cup dark brown sugar 
1 teaspoon ground cinnamon
10 Tablespoons unsalted butter, cold and cubed
1/2 cup sliced almonds, optional

Peach Filling 
1 large egg
1/2 cup granulated sugar
1 Tablespoon all-purpose flour
1/4 teaspoon salt
2 medium peaches, peeled and chopped

Vanilla Glaze
1/2 cup confectioners' sugar
2 teaspoons coconut milk
1/2 teaspoon vanilla extract
Directions

  1. Preheat oven to 350F degrees. Line baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.

Make the crust/topping:
  1. In a food processor blend the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter in batches until it reaches coarse, pea-sized crumbs.
  2. Remove 3/4 cup of the mixture, put in a small bowl and mix with almonds. This will be set aside for the topping.
  3. Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.

Make the filling: 
  1. Whisk the egg and sugar together until smooth and creamy.
  2. Add the flour and salt. Whisk until combined. Fold in the peaches. 
  3. Remove crust from the oven after 15 minutes and pour the filling over hot crust. 
  4. Sprinkle with reserved oat/pecan mixture. Bake for 30-32 minutes or until golden brown on top.
  5. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

Make the vanilla glaze:
  1. Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle over each square.  
  2. Store bars tightly covered in the refrigerator.  Bars stay fresh for up to 4 days.






Original recipe by Sally from 'Sally's Baking Addiction' follow link below for original recipe:
http://sallysbakingaddiction.com/2013/07/20/peaches-cream-bars/

Comments

Post a Comment

Popular posts from this blog

Simply Tweaked Haitian Stew (Soup Joumou)

Pretty much every year I look forward to having this stew. Why you ask? Well every year on January first my mother makes this. It is a traditional meal to celebrate Haitian independence day. But, there are times I cannot wait a whole year for this yummy stew, like now...so I made it. I always feel like I should consult my mother to re-tell me how to make this so I don't stray to far from the recipe. But I still like to make it my own. The original recipe calls for squash, but I decided to use pumpkin instead. Tis the season! I just love the feeling of picking my own fresh veggies and cooking with it, it is very rewarding! I ended up taking this little guy home with me! So I broke down this missive delicious pumpkin (used about half of it and stored the rest), cooked it in chicken stalk, and pureed it with sauteed garlic and shallots. To accompany it, I quartered 6 small yukon gold potatoes, chopped cabbage, 4 celery stalks chopped, 5 small carrots ch
Post a Comment
Read more

Simply Tweaked Chia Seed Pudding

I have always loved chia seeds, but rarely used them. When I saw that you could actually make pudding with them I just had to try it. This is a yummy simple treat to either have as dessert, or for breakfast. My simple tweaks were instead of greek yogurt, I switched it for some So Delicious vanilla coconut milk  yogurt. I thought the consistency of the coconut milk yogurt would have been a lot better for the thickness of the pudding than soy milk yogurt would have. I also used praline maple syrup instead of just regular maple syrup, and used two additional tablespoons of it in the pudding. I wanted it to be a little sweeter than what the recipe called for and it was perfect.  Try out this super yummy, try it out and let me know what your simple tweaks are! Ingredients 1 cup vanilla-flavored unsweetened almond milk 1 cup So Delicious coconut milk yogurt 4 tablespoons Praline Maple Syrup, plus 4 teaspoons for serving 1 teaspoon pure   vanilla extract Kosher salt 1/4
Post a Comment
Read more