Caramel Peach Snickerdoodle Bars
Yield: 9 bars
Prep Time: 25 minutes
Cook: 35 minutes
Tessa's Recipe Rundown...
Taste: Caramel + peach + snickerdoodle is the epitome of summer sweetness!
Texture: The snickerdoodle bars are chewy while the caramel peach topping is ultra gooey and soft.
Ease: The ingredient list may look slightly overwhelming, but I promise this recipe is actually super simple and easy.
Pros: Enjoy the flavors of peach pie without all of the time and work!
Would I make this again? Definitely!
Seriously, just when in this 21st century will we finally get Smell-O-Vision? Can you imagine watching the Food Network or any recipe video on Facebook with all the tasty aromas? I don’t think we’d get anything done as a society.
One of the best parts of summer is smelling the intoxicating aroma of ripe stone fruit as you walk past them in the market.
When it comes to berries and stone fruit, I usually like to enjoy them totally fresh and natural. But sometimes I’m inspired to bake with them, especially if I have extra that I can’t eat up before it spoils.
These Caramel Peach Snickerdoodle Bars are the perfect simple way to enjoy peaches all summer long!
Caramel Peach Snickerdoodle Bars Recipe Tips
The cream of tartar and cream cheese in this recipe both help to create a slightly tangy flavor and soft chewy texture. That extra egg yolk also lends a rich chewy bite. I added in a tablespoon of milk to loosen up the dough to create a nice smooth bar.
All of these little steps and ingredients add up to create something truly delicious. I’d definitely recommend making the recipe as it’s written.
You can use fresh peaches that you peel, pit, and slice or you can use thawed frozen sliced peaches here! If using fresh, make sure the peaches are ripe.
The caramel peach topping may look like a lot of ingredients, but really you’re just combining them all in a skillet for less than 10 minutes. It couldn’t be simpler. Cooking the peaches in this butter sugar mixture is what creates that caramel flavor. Way simpler than making actual caramel but just as tasty!
Serving & Storing
The snickerdoodle bars can be stored in an airtight container for up to 3 days before topping. Once you top the bars with the caramel mixture they should be eaten that day. Or, you can refrigerate the topped bars overnight then reheat in the microwave to serve.
I cut the bars into squares before topping them for the best presentation.
These bars would also be mighty delicious with a scoop of vanilla ice cream on top!
More Bar Recipes:
Photos by Ashley McLaughlin.
Caramel Peach Snickerdoodle Bars
For the snickerdoodle bars
- 1 1/2 cups (191 grams) all-purpose flour
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 ounces (57 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 large egg plus 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the caramel peach topping
- 1 tablespoon unsalted butter
- 3 cups (420 grams) peeled, pitted, and sliced peaches (from about 4 to 5 peaches – thaw if using frozen)
- 1/4 cup (50 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla
- 2 tablespoons heavy cream
Make the bars:
Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugars on medium-high speed until well combined and smooth, about 3 minutes. Add the egg, egg yolk, milk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.
Press the dough into the prepared pan. Bake for 25 minutes, or until lightly golden brown on top. Place the pan on a wire rack and let cool completely.
Make the topping:
In a large skillet over medium-high heat, melt the butter. In a large bowl, toss all the remaining ingredients together. Add the peach mixture to the hot pan and cook, stirring often, until the mixture thickens, about 6 to 8 minutes.
Top the bars with the warm peach caramel mixture and serve.
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