I LOVE peach season, and these Peach Shortbread Bars are an absolutely amazing celebration of this beautiful summer fruit! The shortbread paired with the delicate flavor of the white peach is peach perfection.

The best peach is the peach in your hand, someone told me that once, and while I am writing this post highlighting white peaches, you can absolutely make this with any fresh peaches you can get your hands on.
Ingredients
I would call this a pantry staple recipe, aside from being sure that I have enough butter, I think I could make these at the drop of a hat just about any day of the week. Flour, butter, sugar, salt, and vanilla, are the base of many great desserts and treats!
What you need:
- Unsalted Butter
- Granulated Sugar
- Powdered Sugar
- Vanilla Extract
- All-Purpose Flour
- Kosher Salt
- White Peaches
- Granulated Sugar
- Lemon Juice
- Kosher Salt
- Powdered Sugar
- Water
- Maldon Salt
See the recipe card for full quantities.
Method
Start by making the shortbread. I blend mine up in a stand mixer, then reserve one-third of the dough for topping, place two-thirds of it in the baking tin, and press it flat.
Place the shortbread base in the oven to bake, and prepare the white peach filling while it bakes. When the shortbread has browned around the edges, top with the cooked peaches.
Spread the peaches evenly over the shortbread base, then crumble over the reserved shortbread from the fridge on top. Finish with a light dusting of Maldon sea salt and bake till the top is golden brown.
Let the bars cool completely, then lift them out of the pan. Make a quick water icing with some powdered sugar and water, and drizzle it over top. You could use lemon juice too if you like. Then slice the Peach Shortbread Bars, and they are ready to eat!
These Peach Shortbread Bars are best the day they are made, but they will keep for up to 2 days at room temp, it is best to keep them in the fridge where they will keep for up to 5 days. If this recipe makes too much for you, it can be halved and made in a 9-inch square baking tin.
More of my Favorite Peach Recipes
Start the day with peaches by making my Peach Pancakes. A few other favorites of mine are my Peach Pecan Crisp, Peach Sweet Tea, and Peach Upside Down Cake. Those are all like children, I can't pick a favorite!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Peach Shortbread Bar
I LOVE peach season, and these Peach Shortbread Bars are an absolutely amazing celebration of this beautiful summer fruit!
Ingredients
- 1 cup Unsalted Butter, softened
- ¼ cup Granulated Sugar
- ⅓ cup Powdered Sugar
- 1 ½ teaspoon Vanilla Extract
- 2 ¼ cups All-Purpose Flour
- ¼ teaspoon Kosher Salt
- 2 cups White Peaches, diced and or sliced
- 1 cup Granulated Sugar
- 2 tablespoons fresh Lemon Juice
- ½ teaspoon Kosher Salt
- Maldon Salt
- ½ cup Powdered Sugar
- 1-2 teaspoons Water
Instructions
- Preheat the oven to 350℉.
- Butter and line a 9x13 metal baking tin parchment. Be sure the parchment hangs over the sides so you can remove the bars after they bake and cool. Set aside till needed.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, and vanilla together for 1- 2 minutes until they just begin to get light and fluffy.
- Add in the flour and salt and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough will get tough.
- Scoop about ⅔rds of the dough into the prepared baking tin, wrap the remainder tightly with cling film, and reserve in the fridge. Press the dough evenly into the bottom of the baking tin.
- Bake the shortbread base in the 9x13 tin until it begins to brown around the edges, 30-35 minutes.
- In a medium skillet, add the peaches, sugar, lemon juice, and salt and cook over medium heat until the peaches release their juices, boil for 3-4 minutes till they thicken, then remove from the heat.
- When the shortbread has browned, remove it from the oven, top with the peaches, and crumble over the remaining shortbread dough that you saved in the fridge. Finish with a light dusting of the Maldon sea salt.
- Bake for 20-30 minutes longer till the top shortbread begins to brown and is set.
- Let the bars cool and set completely and then use the parchment overhand to gently lift the bars out of the pan. You don’t have to remove them, it just looks prettier if you do. You can cut and remove one by one from the pan if desired.
- Make a quick water icing with the powdered sugar and water or use lemon juice, and drizzle it over the bars before or after you cut them.
- They are ready to serve and be enjoyed.
Notes
Absolutely any peach can be used for this recipe, despite the fact that I have highlighted white peaches here.
You could even use frozen peaches, just be sure to cook the juices enough that they get thick or they will run out of the shortbread after slicing.
I like to lift the whole sheet of my bars out of the pan and then slice it. To be able to do this, make sure you like your pan with parchment and that it overhangs out of the pan. This way you can lift the bars out once cooled.
Store leftovers in the fridge for the longest life. Depending on how juicy your peaches are, they can leach their juices, but the juices will stay firm in the fridge. At most, I would leave them out at room temp no more than 24 hours.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
-
Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches
-
KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 65mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 1g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Leave a Reply