Peaches 'N Cream Bars
Oh my gosh these bars are delicious and super easy to make. I found this cute box at PaperSource with the chalkboard label so I could transport them in a cute way to my sister-in-laws for dinner. They were a huge hit.
Crust & Topping 1 c. almond flour 1/2c. old fashioned rolled oats 1/3 c. Splenda brown sugar 1 tsp. cinnamon 10 T. unsalted butter, cold and cubed 1/2 c. chopped pecans, totally optional but adds a really nice crunch
Peach Filling 1 large egg 1/2 c. granulated sugar 1 T. almond flour 1/4 tsp. salt 2 medium peaches, peeled and chopped (about 2 cups)
Vanilla Glaze 1/2 c. confectioners' sugar 2 tsp. almond milk 1/2 tsp. vanilla extract
Preheat oven to 350F degrees. Line 8x8 baking pan, or brownie pan with aluminum foil. Spray foil with nonstick spray.
Crust topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. Remove 3/4 cup of the mixture and put in a small bowl and mix with pecans. This will be for the topping.
Evenly press the remaining oat mixture into the bottom of the baking pan. Bake for 15 minutes as you prepare the filling.
The filling: Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture. Bake for 30-35 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
Vanilla glaze: Using a spoon, whisk the confectioners sugar, cream and vanilla extract together until smooth. Drizzle over each square. Store bars tightly covered in the refrigerator or package up nicely and share with your family and friends.