The mister let something slip that was rather shocking...not in a toaster-in-the-tub kind of shock...but more of an I-had-no-idea-you-were-capable-of-pulling-that-off kind of shock. When he's been out working in the yard he will occasionally walk across the street and swap lies with our neighbor while he's pulling weeds...and then they both mysteriously disappear for a bit. I have wondered where they went and what they were up to but I just figured John was showing the mister his new spreader or sharing his knowledge of crane flies...I did not for one instant think they had parked themselves on John's back deck while they swilled a few cool ones! When the mister spilled the beans he immediately turned red and began talking about something else, trying to cover his gaff...but it was too late, now I know his secret weekly visits with John are not just him being neighborly...as if!
The mister needs a shorter leash and you need to make these bars...think lemon bars except with peaches. Think sweet, refreshing, peach-season-bliss mixed with a Biscoff and almond crust...think roll-your-eyes-back-in-your-head delicious...think about how much less annoying this post would be without hyphens!
If I would have had some peach extract I would have used a drop or two in the filling but I didn't - what I did have was Kern's Peach Nectar, which worked beautifully, giving it just the right amount of peachy-ness. I used peaches that were barely ripe - not overly ripe - you don't want to have really, really juicy peaches or the bars will be too runny. Barely ripe peaches are perfect as they will soften as they bake and the heat will pull the sugars out of them so when you bite into a bar you will be thankful we have August and September to indulge our peach cravings.
These are baked in an 8-inch square baking dish and I used two peaches. The filling bakes around the peach slices, holding them in place - after they are baked and cooled they slice into perfect bite-sized bars. This recipe could easily be doubled and baked in a 9x13-pan, more to eat = more to love.
The crunchy crust highlights the sweet peaches - everyone knows almonds and peaches go together but when you toss in Biscoff Cookies you get an off-the-chart high! This trio, Biscoff, almonds and peaches is a perfectly acceptable, in all walks of life, menage-a-trois of delight...you might even say it's the Holy Trinity of Menage-a-trois...I would never say that but you might! This one is worthy of 5 dangs on the Ol' Dang Meter...they are dang, dang, dang, dang, dang good!
Peach Bars - Pots and Pins
For the Crust:
10 Biscoff Cookies
1 cup whole almonds
pinch of salt
1/2 cup flour
1/3 cup melted butter
For the Filling:
3/4 cup sugar
2 large eggs
1/4 cup Kern's Peach Nectar (or you can use peach extract, 1/2 teaspoon)
1 teaspoon flour
1/2 teaspoon baking powder
pinch salt
2 peaches, peeled, pitted and thinly sliced
Preheat oven to 350 degrees. In a food processor combine cookies, almonds, salt and flour and pulse until ground. Be careful not to over process because you want little bits of cookie and almonds, not a flour. Remove and pour mixture into a greased 8-inch square pan. Pour melted butter over almond mixture and stir with a fork, then press down onto bottom of pan to form the crust. Bake at 350 degrees for 20 minutes.
While crust is baking, make the filling. In a medium bowl combine sugar, eggs, peach nectar or extract, flour, baking powder and salt. Whisk together until smooth and thoroughly combined. (You can use an electric mixer for this.) When the crust comes out of the oven, pour the filling mixture over the hot crust, then top with sliced peaches, layering them into neat rows. Bake in 350 degree oven for 25 to 30 minutes or until the center doesn't jiggle when the pan is gently shaken. Let cool completely before slicing. Refrigerate any uneaten bars. Makes about 24 1 1/2 x2-inch bars.
