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Perfect Salted Caramel Peach Cobbler Bars

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Buttery shortbread crust topped with soft caramelized peaches and a drizzle of salted caramel, these bars are the perfect portable summer dessert. They travel well, don’t require a fork, and taste even better the next day.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup cold unsalted butter (2 sticks), cut into small cubes
  • 1 large egg, lightly beaten
  • 4 cups fresh peaches (about 4–5 medium peaches), peeled and sliced
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup good quality salted caramel sauce
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Preheat your oven to 375°F (190°C). Line your 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the crust mixture: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Add the beaten egg and stir with a fork until the dough just comes together.
  3. Pre-bake the bottom crust: Press about half of the crust mixture firmly and evenly into the bottom of your prepared pan. Bake for 12 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Prepare the peach filling: In a medium saucepan over medium heat, combine the sliced peaches, sugar, cornstarch, and lemon juice. Cook for 5-7 minutes, stirring gently, until the peaches soften slightly and the juices thicken into a syrupy consistency. Remove from heat and stir in the vanilla extract. Let it cool for about 5 minutes.
  5. Assemble the bars: Spread the peach filling evenly over the pre-baked crust. Drizzle about half of the salted caramel sauce over the peaches. Sprinkle the remaining crust mixture evenly over the top.
  6. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the filling is bubbly around the edges. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours. Once completely cool, use the parchment sling to lift the whole thing out onto a cutting board.
  8. Drizzle and finish: Warm the remaining salted caramel sauce slightly (about 15 seconds in the microwave) so it’s pourable. Drizzle it over the top of the bars in a zigzag pattern. Sprinkle with flaky sea salt. Let the caramel set for about 10 minutes before cutting into squares.
  9. Cut and serve: Use a sharp knife to cut into 12-16 squares, wiping the blade clean between cuts for neat edges. Serve at room temperature for the best texture.

Notes

Pre-cook the peaches to concentrate flavor and prevent a soggy crust. Let bars cool completely before cutting to allow the filling to set. For extra flavor, toast half of the reserved crust topping in a dry skillet before sprinkling on top.

Nutrition

Keywords: peach cobbler bars, salted caramel, summer dessert, peach bars, easy dessert, potluck dessert

Find it online: https://zoeplate.com/perfect-salted-caramel-peach-cobbler-bars/