Peach Pie Bars are soft, buttery bars that are layered with sweet peach pie filling and topped with a homemade vanilla glaze. A beautiful (but easy) summer dessert!A SWEET FRUITY DESSERT BARWho doesnt love a good fruity dessert bar? These Peach Pie Bars come together so easily and are full of so much flavor. They were inspired by my Cherry Pie Bars (they are super popular, and for good reason!) These bars are everything you love about a peach pie, but in super simple dessert bars. They slice up beautifully, making them easy to slice and serve!FREQUENTLY ASKED QUESTIONS:Can I use a different pie filling? You can make this dessert with any type of canned fruit pie filling , such as cherry, apples, blueberry, strawberry, or blackberry. Can I use fresh peaches instead? I know someone will ask about using fresh peaches. I would recommend making a homemade peach pie filling if they want to use those. How to store leftover Peach Pie Bars? You can keep the bars in an air-tight container at room temperature for 2 days or up to 5 days in the fridge. What size sheet pan do I use? For these dessert bars, you need a large sheet pan. Sometimes this is called a jelly roll pan. Can I make these ahead of time? I prefer these dessert pie bars when theyre freshly made. In my opinion, theyre best served at room temperature. But, I suppose you could try assembling these bars and then refrigerating earlier in the day until ready to bake. What toppings can I use other than icing? Instead of icing, you could top with a drizzle of honey, maple syrup, or a scoop of ice cream. Can you freeze these Peach Pie Bars? Sure, I dont see why you cant. If you plan to freeze these bars, I think they would freeze better if you hold off on the icing before freezing them. Freeze in a freezer safe container for up to three months and then thaw in the fridge overnight. Then, just add the icing once youve thawed them. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)peach pie filling you can use other fruit pie fillings. I shared some options in the FAQ (Frequently Asked Questions) section. You could also make your own Homemade Peach Pie Filling. unsalted butter softened to room temperature. Dont worry, if you forgot to pull some butter out ahead of time, use these Tips to Soften Butter Quickly. Salted butter can be used, just cut back the additional salt added to only teaspoon.sugar if necessary you could use a sugar substitute. I would use a substitute that has 1:1 measurements like Stevia for baking.saltlarge eggs if you have time, allow the eggs to come to room temperature. This helps them mix into the batter so much easier and evenly.vanilla extractall-purpose flour I dont sift or weigh my flour (I know, terrible baker) but I also measure it in a certain way. Do not pack the flour into the measuring cup. Stir the flour up really well to get some air into it. Then take a spoon and add the flour to your measuring cup until it is over full. Then take the flat end of a butter knife and wipe off excess. powdered sugarvanilla extract and almond extract almond extract is definitely an optional ingredient here.milkHOW TO MAKE PEACH PIE BARS:Take a knife to cut the peaches inside the 2 (21 ounce) cans peach pie filling. Just use a sawing back and forth method to chop them up into smaller pieces. Set aside. Preheat oven to 350F.In a large bowl, cream 1 cup unsalted butter (2 sticks), softened to room temperature, 2 cups sugar, and 1 teaspoon salt until light and fluffy.Add 4 large eggs, one at a time, beating well after each addition.Beat in 1 teaspoon vanilla extract.Gradually add 3 cups all-purpose flour. Mix with the hand mixer on medium speed until combined.Spread 3 cups of dough into a greased 15x10x1-in. baking pan.Spread 2 (21 ounce) cans peach pie filling evenly on top. Drop remaining dough by teaspoonfuls over filling.Bake on 350 for 35 minutes or until golden brown. Cool completely in the pan on a wire rack. In a small bowl, mix 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and about 2-3 Tablespoons milk to reach desired consistency. Set aside.Drizzle the glaze on top just before serving.Slice, serve, and enjoy.CRAVING MORE RECIPES?Cherry Pie BarsPeaches and Cream BarsStrawberries and Cream BarsCherry Crumble BarsStrawberry Crumble Cheesecake BarsLime BarsClassic Lemon BarsGrandma Bs Blueberry Chill Bars PrintPeach Pie BarsEverything you love about fruit peach pie but in bar form. Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutesServings 12Calories 548kcalAuthor Brandie SkibinskiIngredientsBar Ingredients2 (21 ounce) cans peach pie filling1 cup (2 sticks) unsalted butter, softened to room temperature2 cups sugar1 teaspoon salt4 large eggs1 teaspoon vanilla extract3 cups all-purpose flourFor the glaze:1 cup powdered sugar teaspoon vanilla extract teaspoon almond extract (optional, see notes below)2-3 Tablespoons milkInstructionsPreheat oven to 350F.Take a knife to cut the peaches inside 2 (21 ounce) cans peach pie filling. Just use a sawing back and forth method to chop them up into smaller pieces. Set aside. In a large bowl, cream 1 cup (2 sticks) unsalted butter, softened to room temperature, 2 cups sugar and 1 teaspoon salt until light and fluffy. You can use an electric hand mixer or a stand mixer. Add 4 large eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Gradually add 3 cups all-purpose flour (one cup at a time.) Mix on medium speed until combined. Spread about 3 cups of the dough into a greased 15x10x1-inch baking pan. Spread peach pie filling evenly on top. Drop remaining dough by teaspoonfuls over filling. Bake on the middle rack for about 30-35 minutes or until golden brown. Cool completely in the pan on a wire rack. When cool, make the icing. In a small bowl, mix 1 cup powdered sugar, teaspoon vanilla extract, teaspoon almond extract (if using) and 2-3 Tablespoons milk (start with a little and add more until you reach your desired consistency). Drizzle the icing on top just before serving NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.I tested this glaze with and without the almond extract. One group absolutely loved it and the other group thought it should be vanilla extract only so I made it an optional ingredient.NutritionCalories: 548kcal | Carbohydrates: 94g | Protein: 5g | Fat: 17g | Sodium: 285mg | Fiber: 1g | Sugar: 58g