Lucky Leaf
Just Peachy Pie Bars

This dessert lies somewhere in the middle of the intersection at the corner of cake and bar. The cake base is rich with eggs and butter and Peach pie filling is layered into the batter before baking. When cooled, it can be cut into individual portions and served topped with icecream or whipped cream or packed as an on-the-go dessert.


24 servings
2 cups unsalted butter, softened 
4 cups granulated sugar 
8 large eggs 
6 cups all-purpose flour 
1 tsp. salt 
2 tsp. ground cinnamon 
2 tsp. baking powder 
2 tsp. ground nutmeg 
1⁄2 tsp. ground ginger 
Cinnamon Glaze*, optional


Preheat oven to 350°F.
In a mixing bowl equipped with a whip, beat butter and sugar until creamy. Add eggs, one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger and mix well.
Spread three-quarters of batter (approx. 8 cups) evenly into the bottom of a 21 x 13" shallow hotel pan. Bake uncovered for 20 minutes. Remove from heat.
Spread fruit filling evenly over hot crust. Drop remaining batter (approx. 4 cups) evenly over filling layer. Finish baking uncovered for 35–45 minutes or until crust is golden brown. Remove from heat and allow to cool at least 10 minutes before portioning into 24 equal servings. Drizzle with Cinnamon Glaze* while hot, if desired. Cool.
*Cinnamon Glaze
2 cups confectioners’ sugar 
2 tsp. ground cinnamon 
1/3 cup low-fat milk
Whisk powdered sugar and cinnamon together. Whisk in milk to desired consistency. Drizzle over warm bars, if desired.

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