I’m in love with these bars. They are so good. I made them last week when I went home to visit my family, and everyone agreed they were delicious. And I don’t think they were just saying it to make me happy. No way. They ate way too many bars to be lying!
Years ago I worked at a small TV station, and one of the production assistant’s mom made this amazing peaches and cream pie. He gave me the recipe, and I tucked it away when I should have given it to my mom. I’m not a good pie maker, but she is.
I still occasionally dream about that luscious pie and drool. Unfortunately, I could never find a recipe that seemed quite right … for my mom to make. Seriously, I got pie-making issues. One fine day I found these bars on Taste and Tell. Oh happy, happy day.
I resisted my impulse to make these right away. Why? Because it makes a 9×13 pan. There would be a real possibility that I might eat every single bar by myself. It felt safer to wait and share these with others rather than risk succumbing to my gluttony.
Thankfully, they were worth the wait with its crisp, buttery crust, sweet custard and tender peaches. The clouds parted, the sun shone and birds sang. Yup. It was that good.
Peaches and Cream Bars
- 3 cups flour
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups unsalted butter melted
- 4 eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup flour
- 2 lbs peaches pitted and sliced thin
- pinch of salt
- Preheat the oven to 350F. Coat a 9×13-inch pan with cooking spray and set aside.
- In a medium bowl combine flour, sugar, and salt. Stir in melted butter and mix thoroughly. Remove 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool for 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Gently fold in the sliced peaches and pour over the cooked crust. Sprinkle the remaining dry mixture over the top of the peach mixture.
- Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars.
- Serve warm and store remaining bars in the refrigerator.