Delicate pecan crusted cookie bars topped with a layer of fresh spiced peach jam with a sprinkle of pecan crumble on top make for the best Peach Pecan Bars.
It's stone fruit season and I've been enjoying my share of peaches, plums, and cherries. We are lucky to have several farmer's markets a week in our area so there's a good variety of stone fruits available for purchase.
There's one farm that sells the fruit by 3 or 4 different sized buckets for a super reasonable price. This past week I got a large bucket of peaches, a medium of apples, and a small of plums. I figured I would use some of them for baking and some for fruit salad.
My toddler eats fruit three meals a day so we go through a lot of fruit a week. Since I had the most peaches I wanted to find a good recipe to use up some of the peaches.
I found this recipe for Peach Pecan Bars and was sold. A delicate shortbread and pecan crust topped with homemade peach jam and more of the pecan shortbread on top. It sounded easy to make and totally tasty.
- corn syrup
- cinnamon sticks
- powdered sugar
- baking powder
To make the bars preheat the oven to 375 degrees. Line a 9 x 13 baking dish with foil or parchment paper.
In a medium saucepan combine the peaches, water, corn syrup, and cinnamon sticks. Bring to a boil over medium high heat and cook for 10-12 minutes, stirring and mashing frequently, or until thick and jammy.
Remove from heat and remove cinnamon sticks.
Meanwhile, combine the flour, pecans, powdered sugar, baking powder, and salt in a bowl.
Add in the softened butter and mix until clumpy.
Press two-thirds of the mixture into the bottom of the prepared pan. Pour the peach mixture over top of it and spread into a thin layer.
Sprinkle the remaining dough mixture over top of the peach mixture.
Bake for 35-40 minutes. Remove from oven and cool completely.
If you don't have the time to make the entire recipe at once it's easy to make the peach jam up to 3 days ahead of time and put it in the refrigerator until you are ready to use it. However, I was surprised by how easy it was to make the recipe.
I simply put together everything for the jam and got it going. While it was cooking I made the shortbread crust. By the time my crust was pushed into the pan my jam was finished cooking. There's no need to let it cool before pouring it over top of the shortbread.
Can I use canned or frozen peaches?
You can totally use frozen peaches. Just let them thaw a bit first, drain as much liquid as possible, and add to the saucepan. Don't use canned peaches as you won't get the flavor.
Can I use a different type of nut?
Absolutely. I think using almonds or walnuts would be the best choice. However, you could chop up hazelnuts or pistachios as well.
What can I substitute for the corn syrup?
The original recipe uses golden syrup (such as Lyle's) so that can definitely be used. You could also just add in granulated or brown sugar to the mixture.
Can I use different spices?
Yes! I used cinnamon because it's what I had and use most with peaches. However, ginger is also a delicious spice to go along with peaches. If you are feeling adventurous you could use cardamom or even add in a bit of black pepper.
These bars are delicious. The pecan shortbread almost melts in your mouth. The peach jam is sweet with hints of cinnamon. It's so fresh and tasty.
What I really liked about these bars is that they aren't overly sweet. I find so many desserts that are over the top sweet but sometimes I like to really taste the flavors and not just the sugar. You can really taste the peaches and pecans in this dessert which makes it even better.
More Peach Recipes:
- Peachy Keen Monster Milkshake
- Peach Crumble Bars
- Peach Honey Bourbon Jam
- Chicken, Peaches, and Arugula on a Focaccia Roll
- Grilled Peach and Pineapple Sangria
- Peach Ginger Cookies
If you’ve tried my Peach Pecan Bars or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 4 medium peaces, chopped
- ¼ c. water
- ¼ c. corn syrup
- 2 cinnamon sticks (or ½ teaspoon cinnamon)
- 2 c. flour
- 1 c. chopped pecans
- 1 c. powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 sticks butter, softened
- Preheat the oven to 375 degrees. Line a 9 x 13 baking dish with foil or parchment paper.
- In a medium saucepan combine the peaches, water, corn syrup, and cinnamon sticks over medium high heat. Bring to a boil over and cook for 10-12 minutes, stirring and mashing frequently, or until thick and jammy.
- Remove from heat and remove cinnamon sticks. Let cool slightly.
- Meanwhile, combine the flour, pecans, powdered sugar, baking powder, and salt in a medium bowl.
- Add in the softened butter and mix until clumpy mixture forms.
- Press two-thirds of the mixture into the bottom of the prepared pan. Pour the peach mixture over top of it and spread into a thin layer.
- Sprinkle the remaining dough mixture over top of the peach mixture.
- Bake for 35-40 minutes. Remove from oven and cool completely.
- Cut into 20 bars.
Recipe adapted from Food Network
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Monday Farmers Market Recipes
- Asparagus Frittata with Cherry Tomatoes from Karen's Kitchen Stories
- Bhaingan Bharta from Magical Ingredients
- Cheddar Tomato Tart from Jen Around the World
- Easy 2 Ingredient Lemon Salt from Family Around the Table
- Easy Cowboy Caviar Recipe from Blogghetti
- Greek Stuffed Tomatoes from Cindy's Recipes and Writings
- Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
- Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
- Spinach Feta Quiche from Art of Natural Living
- Blackberry Cornmeal Cobbler from Palatable Pastime
- Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
- Chocolate Zucchini Bread from Jolene's Recipe Journal
- Peach Liège Waffles from A Kitchen Hoor's Adventures
- Peach Pecan Bars from Hezzi-D's Books and Cooks
- White Chocolate Raspberry Scones from Red Cottage Chronicles