Best 2 Peach Pecan Bars Recipes

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

PEACH & PECAN OAT CRUMBLE BARS

Steps:

• Heat the oven to 350°F and lightly grease a 9x13-inch baking dish. In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping. Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside. Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool. Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter. Bake for 45 minutes or until the topping is lightly browned. Whisk together the lemon juice with enough powdered sugar to make a thin glaze. Drizzle over the bars. Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.