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Easy Peach Pie Bars

Helen T. Patterson
These Peach Pie Bars bring the flavor of a classic peach pie into a simple, shareable dessert. A soft buttery crust pairs beautifully with juicy peach filling and a sweet vanilla glaze.
Perfect for potlucks, family gatherings, or quick weeknight desserts, these bars are easy to make and always a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 measuring spoons set
  • 1 spatula
  • 1 Greased baking pan (15x10x1-inch)
  • 1 Wire cooling rack
  • 1 Small mixing bowl (for glaze)

Ingredients
  

For the Bars:

  • 2 21-ounce cans peach pie filling
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour

For the Glaze:

  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 2 –3 tablespoons milk

Instructions
 

  • Prepare the Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C).
    This ensures your oven is fully heated by the time the bars are ready to bake.
    While the oven is warming, take a 15x10x1-inch baking pan (often called a jelly roll pan) and lightly grease it with butter or a non-stick cooking spray.
    For easier cleanup and to prevent sticking, you can also line the pan with parchment paper, allowing some paper to hang over the sides for easy lifting later.
  • Chop the Peach Filling for Better Texture: Open the two cans of peach pie filling and carefully pour them into a medium bowl.
    Using a sharp knife or even a pair of kitchen scissors, cut through the peach slices directly in the bowl.
    This step is important because smaller peach chunks will distribute more evenly in the bars, giving you a consistent bite without overwhelming pockets of large fruit pieces.
    Gently stir the filling to combine, then set it aside.
  • Cream the Butter, Sugar, and Salt: In a large mixing bowl, add the softened butter, granulated sugar, and salt.
    Using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until it becomes light, fluffy, and pale in color.
    This step should take about 2–3 minutes. Creaming the butter and sugar incorporates air into the mixture, giving the bars a tender, soft base instead of being too dense.
  • Incorporate the Eggs One at a Time: Crack the eggs, one at a time, directly into the butter-sugar mixture.
    After adding each egg, beat the batter until the egg is fully absorbed before adding the next.
    This gradual method prevents the batter from curdling and ensures the mixture remains smooth and silky.
    Once all four eggs are incorporated, the batter should look thick, creamy, and glossy.
  • Add Vanilla Extract for Flavor: Pour in the vanilla extract and mix again briefly to blend.
    Vanilla adds warmth and depth of flavor that enhances both the buttery crust and the peach filling.
    At this point, the batter should have a fragrant aroma and a soft, spreadable consistency.
  • Mix in the All-Purpose Flour: Now, gradually add the all-purpose flour into the wet mixture, working with about one cup at a time.
    Beat on low to medium speed after each addition until the flour is just combined.
    Avoid overmixing, as too much mixing can make the crust tough instead of tender.
    By the end, you should have a thick, slightly sticky dough that holds together well.
  • Create the Bottom Crust Layer: Scoop about three cups of the dough and press it evenly into the prepared baking pan.
    Use the back of a spoon, an offset spatula, or lightly floured hands to spread the dough into a smooth, even layer.
    Make sure the dough covers the entire bottom of the pan, reaching all four corners, since this will serve as the foundation for the peach filling.
  • Spread the Peach Filling Evenly: Take the prepared chopped peach pie filling and spoon it gently over the crust layer.
    Spread it evenly with a spatula so every section of the pan gets a good amount of filling.
    This layer will bake into the crust, creating a juicy, fruity center that’s perfectly balanced with the buttery dough.
  • Add the Topping Dough: With the remaining dough, use a teaspoon to drop small dollops across the peach filling.
    Don’t worry about covering the peaches completely; the dough will spread slightly as it bakes, leaving beautiful golden patches that peek through the filling.
    This creates that rustic, pie-like appearance while still keeping the bars easy to cut and serve.
  • Bake the Bars Until Golden: Place the pan on the middle rack of your oven and bake for 30–35 minutes, or until the top is lightly golden brown and the edges begin to pull away from the sides of the pan.
    The bars should feel slightly firm to the touch in the center. Avoid overbaking, as the filling needs to remain soft and moist.
  • Cool the Bars Properly: Once baked, remove the pan from the oven and transfer it to a wire cooling rack.
    Allow the bars to cool completely in the pan before adding the glaze.
    Cooling is essential because glazing while warm would cause the icing to melt and soak into the bars instead of forming a delicate drizzle on top.
  • Prepare the Sweet Vanilla Glaze: While the bars are cooling, prepare the glaze.
    In a small mixing bowl, combine powdered sugar, vanilla extract, and almond extract (if using).
    Add milk, one tablespoon at a time, whisking continuously until the glaze reaches a smooth, pourable consistency.
    The glaze should be thick enough to coat a spoon but thin enough to drizzle easily.
    If it feels too thick, add a few more drops of milk; if too thin, whisk in a little more powdered sugar.
  • Drizzle the Glaze Over the Bars: Once the peach pie bars are fully cooled, use a spoon or fork to drizzle the glaze evenly across the surface.
    You can create straight lines for a neat look or swirl it randomly for a more rustic finish.
    Allow the glaze to set for at least 10–15 minutes before slicing so it firms up slightly and doesn’t smear when cutting.
  • Slice and Serve: Using a sharp knife, cut the bars into squares or rectangles directly in the pan.
    For the cleanest slices, wipe the knife between each cut.
    Serve the bars as they are, or pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Notes

  • These Peach Pie Bars are adaptable and forgiving. You can use fresh peaches in place of canned if in season, just cook them slightly to reduce excess moisture.
  • For the best texture, ensure your butter is at room temperature before creaming with sugar. Cold butter will not cream properly, and melted butter will create a dense base.
  • When chopping the peaches, aim for uniform bite-sized pieces for even distribution throughout the bars.
  • Don’t overmix the flour into the batter; mix until just combined to avoid a tough crust.
  • Allow the bars to cool completely before glazing to prevent the glaze from melting into the filling.