Can I substitute peaches with frozen or canned ones?

Absolutely, you can use fresh, frozen, or canned peaches. Just remember to drain canned peaches well and save some juice if the recipe needs it.

Why is foil important for the pan?

Using foil helps you pull the dessert out of the pan in one piece after it cools. That way, cutting neat slices is a breeze.

Is prebaking the crust necessary?

Yep, it makes sure the base is cooked through and won't turn mushy under the creamy and peachy layers.

Can these bars be prepped earlier?

For sure! Whip them up a day in advance, refrigerate, and serve them at room temperature when ready to enjoy.

What's the role of cornstarch here?

Cornstarch thickens the peach juices, keeping the bars from getting soggy and making sure you get clean, firm servings.

Creamy Peach Bars | Dreamy Fruit Layers

A whipped cream-topped slice of peachy dessert with fresh peaches in a glass dish to the side. | cookwithcarla.com

I've gotta share my ultimate summer treat - these peachy dessert squares are simply divine. The combo of crisp buttery base, smooth filling, and ripe peaches hits all the right notes. Add a scoop of vanilla ice cream on top and you'll be in dessert heaven right away.

Why These Treats Are So Irresistible

You get all the yummy peachy goodness without the fuss of making a whole pie. Each bite gives you crisp crust, velvety filling, and juicy fruit all at once. They've become what I grab for everything from casual cookouts to family get-togethers.

Your Shopping List

Butter: Grab unsalted and let it soften first.
Sugar: Plain white granulated works best.
Salt: A tiny bit enhances everything else.
Eggs: These add richness and texture.
Extracts: Vanilla and lemon drops wake up the flavor.
Flour: Standard all-purpose is fine.
Cream Cheese: Take it out early to soften.
Powdered Sugar: For that silky filling texture.
Peaches: Fresh ones shine, but frozen or canned will do in a pinch.
Corn Starch: This thickens your peachy topping nicely.

Baking Step By Step

Start by heating your oven to 350°F. Put foil in your pan with extra hanging out - you'll thank me later.
Mix butter, sugar and salt till fluffy. Drop in eggs one by one, then pour in your flavor extracts.
Push most of this mix into your pan and bake it quick for 15 minutes.
Meanwhile, whip up that cream cheese mixture until it's super smooth.
Mix your peaches with sugar and cornstarch, then start building your layers.
Spoon the leftover dough on top in little dollops.
Stick it back in for about 35 minutes until it turns golden brown.

A slice of peach pie topped with whipped cream, surrounded by fresh peach slices and a whole peach in the background. | cookwithcarla.com

Smart Tricks For Success

Pick the juiciest, sweetest peaches you can find for best flavor.
Don't rush - that pre-baked crust stops sogginess.
Using foil makes pulling the whole thing out super easy.
Wait until they're totally cool before you slice them up.

The Base Makes It Special

That rich shortbread bottom really sets these squares apart. I've tried graham cracker crusts too, but nothing beats that buttery foundation.

Fancy Serving Ideas

Try them warm with cold vanilla ice cream on top. Sometimes I throw on some fresh raspberries or a little caramel drizzle for extra wow factor.

Storage Smarts

They'll stay good in your fridge for about 4 days. Just warm them up for a few seconds if you want. You can even wrap them up tight and freeze them for later.

A top-down view of various baking ingredients including flour, butter, sugar, peaches, and eggs arranged in glass bowls on a wooden surface. | cookwithcarla.com

Tasty Variations

Throw in some blueberries with your peaches.
Mix chopped pecans into your base for some crunch.
A dash of cinnamon brings warmth to every bite.
Try topping with a simple sweet drizzle.

Prep Ahead Pointers

You can fix the crust and filling a day early. Just add your peaches right before you bake. Makes hosting so much simpler.

Common Mistakes

Never skip pre-baking the bottom layer.
Make sure your peaches aren't too wet.
Don't rush the cooling time before cutting.

Fits Any Occasion

These squares can go anywhere. They're nice enough for birthday parties but simple enough for Tuesday night dessert. That's why I can't get enough of them.

A close-up image of sliced peaches in a glossy syrup with a spatula stirring them. | cookwithcarla.com

No-Gluten Options

My friends who can't eat gluten love these made with their go-to flour mix. Just double-check all your items are truly gluten-free.

Healthier Swaps

For a less guilty treat, I sometimes use applesauce and reduced-fat cream cheese. Still tasty but not quite as heavy.

Winter Peach Solutions

Off-season? Frozen peaches work just fine. Thaw them completely, drain well, and pat them dry with paper towels first.

Flavor Boosters

A tiny bit of almond extract really brings out the peach taste. Sometimes I add shredded coconut or crushed pineapple for a fun twist.

A slice of peach dessert with a crumbly topping is being held up by a spatula, accompanied by a whole peach in the background. | cookwithcarla.com

Family Baking Time

My kids absolutely love helping make these squares. They're pros at arranging peaches and sprinkling the topping. Such a great way to spend time together.

Texture Paradise

Every mouthful gives you something different - crunchy base, smooth middle, and juicy fruit topping. It's like a complete dessert experience in each bite.

Crowd Pleaser

Whenever I take these somewhere, people always ask how I made them. They're just one of those treats nobody can resist.

Sweet Simplicity

These peachy squares have become a staple in my cooking lineup. They're quick to put together but taste like you slaved away all day. Just perfect for sharing with your favorite folks.

A slice of peach dessert is being lifted with a spatula, showcasing a golden, flaky crust and shiny peach slices on top. | cookwithcarla.com

Recipe FAQs

→ Can I substitute peaches with frozen or canned ones?: Absolutely, you can use fresh, frozen, or canned peaches. Just remember to drain canned peaches well and save some juice if the recipe needs it.
→ Why is foil important for the pan?: Using foil helps you pull the dessert out of the pan in one piece after it cools. That way, cutting neat slices is a breeze.
→ Is prebaking the crust necessary?: Yep, it makes sure the base is cooked through and won't turn mushy under the creamy and peachy layers.
→ Can these bars be prepped earlier?: For sure! Whip them up a day in advance, refrigerate, and serve them at room temperature when ready to enjoy.
→ What's the role of cornstarch here?: Cornstarch thickens the peach juices, keeping the bars from getting soggy and making sure you get clean, firm servings.

Peaches Pie Bars