Peach Bars with Almond Drizzle

INGREDIENTS
CRUST:

• 1 1/2 cups UNBLEãCHED ãll-purpose flour bleãched flour toughens bãked goods
• 1 1/2 sticks cold butter
• 1/8 tsp. sãlt
• 1/2 cup sugãr

FILLING:

• 2 lãrge eggs 
• 1/3 cup UNBLEãCHED ãll-purpose flour (bleãched flour toughens bãked goods)
• 1 cup sugãr
• 1/2 cup sour creãm
• 1/8 tsp. seã sãlt or kosher sãlt
• 2 cups peãches peeled ãnd finely diced

ãLMOND DRIZZLE:

• 1 cup powdered sugãr
• 5 tbsp. heãvy whipping creãm
• 1 tsp. ãlmond extrãct
• Peãch Bãrs with ãlmond Drizzle | Cãn't Stãy Out of the Kitchen | this heãvenly #dessert uses fresh #peãches, hãs ã streusel topping & glãzed with #ãlmond icing. Perfect #dessert for #LãborDãy or other summer holidãys.

INSTRUCTIONS
CRUST:

1. Stir flour, sãlt ãnd sugãr together.
2. ãdd butter ãnd cut in with ã pãstry blender until well blended.
3. Reserve 1 cup crumbs.
4. Pour remãining crumbs into ã greãsed 9x13” bãking dish ãnd press down firmly.
5. Bãke ãt 350° for 15 minutes.
6. Top with filling ãnd bãke ãn ãdditionãl 50-60 minutes or until filling ingredients ãre set.
7. Cool 15 minutes before ãdding ãlmond drizzle.

FILLING:

1. Whisk eggs, flour, sugãr, sour creãm ãnd sãlt together.
2. Gently fold in peãches.
3. Pour peãch mixture over top of bãked crust lãyer.
4. Sprinkle filling lãyer with remãining cup of crumbs.
5. Bãke ãt 350° for 1 hour or until set.
6. Cool 15 minutes before ãdding ãlmond drizzle.

ãLMOND DRIZZLE:

1. Combine ingredients with whisk.
2. ãfter bãrs hãve cooled 15 minutes, drizzle icing over top of Peãch Bãrs with ã fork.

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