Peaches and Cream Pie Bars have a soft cookie/pie crust, a creamy pie filling and are topped with a sweet cream drizzle!
Peaches and Cream Pie Bars are perfect for taking to parties or potlucks because they can definitely serve a crowd!
This past week I did something super exciting…
I bought airline tickets to Hawaii for my husband and I! I’ve always wanted to go, so for the past several years we have been saving our pennies and we’ve finally made our dream a reality! I can not believe we are actually going.
Pinch me!
We’re heading to Maui for a week, then Kauai for another week. If you have any suggestions on where to stay, places to eat or fun things to do, let me have ’em! I’m all ears! In the meanwhile, I’m celebrating with these delicious Peaches and Cream Pie Bars!
My sister-in-law came up with this recipe and I just had to share it with you. She brought these gorgeous pie bars over for a family gathering and they were a huge hit. The best thing about them is that they are so versatile!
Peaches are in season right now, which makes these perfect, but if it’s not peach season, you can use just about any fruit!
Switch out the peaches for:
- Raspberries, fresh or pie filling
- Blueberries, fresh or pie filling
- Strawberries, fresh or pie filling
- Mango would be a fun one too!
The recipe calls for canned peaches, but you can also use bottled or fresh. You could even use peach pie filling if you want!
Either way you fill it, you’ll love the soft and tender crust with the cream cream layer and fruit filling!
Don’t forget the icing drizzle over the top!
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Peaches and Cream Pie Bars
Ingredients
For the Crust:
- 1 cup butter, room temperature
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
For the Filling:
- 8 oz. cream cheese, softened
- 1 egg
- ½ cup sugar
- 1 tsp vanilla extract
- 1 29 oz. can peaches, drained and mashed to small bits, or peach pie filling.
For the Icing:
- 2 cups powdered sugar
- 1 tbsp butter, melted
- ½ tsp vanilla extract, use the clear vanilla for a white glaze
- 2 to 3 tbsp heavy cream
Instructions
- Preheat oven to 350 degrees F. Lightly grease a (13"x18") rimmed half sheet baking pan with non-stick spray and set aside.
For the Crust:
- Cream together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs one at a time, beating well after each egg. Add in vanilla.
- In a separate bowl combine the flour, salt, and baking powder. Gradually add the dry ingredients to the wet and mix until a soft dough forms. Reserve 1 heaping cup of the dough and press the remaining dough evenly into the prepared pan.
For the Filling:
- In a clean bowl, beat the cream cheese, egg, ½ cup sugar, and vanilla together until smooth and creamy. Spread over the top of the dough in an even layer. Top with the mashed peaches and drop remaining dough over the filling in small pieces.
- Bake for 30-35 minutes, until toothpick inserted in center comes out clean. The center might be slightly jiggly still, but this is ok. Let the bars cool completely.
For the Icing:
- Combine the icing ingredients in a bowl and whisk until smooth. Add more powdered sugar for thicker consistency, or more cream for smoother consistency. Drizzle over the cooled bars, slice and enjoy!
Notes
Nutrition
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If you like this recipe, you might also like my Peaches and Cream Dump Cake!
If substituting fresh strawberries, how would you prepare them for this recipe?
Love all your recipes, by the way
Not a fan of cream cheese. Is there anything that can be used in place of cream cheese?
Hmm… I don’t think there is anything that would give you the right consistency. If you like cheesecake, that’s what it will taste like… but if you’re not a fan, maybe skip this recipe and try my Peach Slab Pie instead?
Hi! The recipe sounds yummy and I can’t wait to try it…..and use some of the peaches my husband picked yesterday off of our trees out back. If the recipe calls for a 28oz can of peaches, drained, any guess on how much of fresh peaches would be needed?
Thanks!
I would say at least 2 1/2 cups of peaches would work!
Would like your pie dough recipe – thanks