Description
These bars consist of three layers of goodness: crispy shortbread, creamy almond butter, and juicy roasted peaches. It’s perfect for all of your end-of-summer picnics!
Ingredients
- 3 whole Medium Ripe Peaches
- 4 Tablespoons Pure Maple Syrup, Divided
- 1 Tablespoon Brandy (optional)
- ½ cups Unsalted Butter, Room Temperature
- ⅓ cups Powdered Sugar
- ½ teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- 1 cup Dry Roasted Almonds
- ½ teaspoons Sea Salt
Preparation
Preheat oven to 350°F. Take 2 pieces of parchment paper and place them perpendicularly in an 8×8-inch baking pan. Leave some overhang so that the bars can easily be lifted out of the pan.
Place sliced peaches on a rimmed baking sheet. Toss with 3 tablespoons of maple syrup and brandy (optional), then sprinkle with a pinch of salt. Set aside.
In the large bowl, cream together butter, powdered sugar, and vanilla with an electric mixer until light and fluffy, 3–5 minutes. Add a pinch of salt and the flour. Mix until incorporated. Then press dough into the prepared pan.
Place both the shortbread and the peaches in the oven and bake for 30–35 minutes. The rim of the shortbread should be lightly browned.
While the peaches and shortbread are baking, add almonds, remaining 1 tablespoon maple syrup, and sea salt to a food processor. Process until smooth and creamy. Be patient, as this can take up to 10–15 minutes depending on the strength of your processor. You can also use store-bought almond butter.
Allow the shortbread and peaches to cool slightly, then spread a layer of almond butter on the shortbread. You’ll want to make sure everything is covered. Then add the peaches.
Cut, serve, and enjoy! I added a dollop of sweetened whipped cream to mine, because yum. It was the right thing to do.
