Peaches ‘n Cream Bars

Ingredients

Crust and Topping

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 1/2 cup (42g) old fashioned rolled oats (or quick oats)
• 1/3 cup (67g) packed dark brown sugar (or light)
• 1 teaspoon ground cinnamon
• 10 Tablespoons (150g) unsalted butter, cold and cubed
• 1/2 cup (70g) chopped pecans, optional

Peach Filling

• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/4 teaspoon salt
• 2 medium peaches, peeled and chopped (about 1.5 cups)

Vanilla Glaze

• 1/2 cup (60g) confectioners’ sugar
• 2 teaspoons (10ml) heavy cream (or milk)
• 1/2 teaspoon vanilla extract

Steps

Crust and Topping

1. Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
2. In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. 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.

Peach Filling

1. Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
2. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
3. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Vanilla Glaze

1. Using a fork or spoon, whisk/stir the confectioners’ sugar, cream, and vanilla extract together until smooth. Drizzle over each square. Leftovers keep well in the refrigerator for up to 5 days.

Make-Ahead Notes

Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Source

http://sallysbakingaddiction.com/2013/07/20/peaches-cream-bars/