Peach Bars with Caramel Crème Frosting

Name: Peach Bars with Caramel Crème Frosting
Total time: 75 min
Yield: 15
Ingredients: 1½ cups sugar; 1 tsp. baking powder; 1 tsp. baking soda; ½ tsp. kosher salt; 1½ tsp. ground cinnamon; ½ tsp. ground nutmeg; ½ cup unsalted butter; 2 large eggs; 2½ cups unbleached all-purpose flour; 3 cups peeled, finely diced fresh peaches; ½ cup chopped walnuts; ½ cup unsalted butter (for frosting); 1 cup firmly packed brown sugar (for frosting); ¼ cup heavy whipping cream; 1 cup miniature marshmallows; 2 cups powdered sugar; ½ tsp. vanilla extract

Recipe GLPR2bddb265a0f511

Dessert

75 min

492 cal

Servings: 15

Oven

SNAP eligible

Tender, spiced peach cake bars topped with a luscious marshmallow-caramel frosting. Fresh diced peaches and walnuts are folded into a brown sugar cake base, then baked until golden and finished with a smooth, creamy caramel topping swirled with melted marshmallows.

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Ingredients

1½ cups sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ cup unsalted butter

2 large eggs

2½ cups unbleached all-purpose flour

3 cups peeled, finely diced fresh peaches

½ cup chopped walnuts

½ cup unsalted butter (for frosting)

1 cup firmly packed brown sugar (for frosting)

¼ cup heavy whipping cream

1 cup miniature marshmallows

2 cups powdered sugar

½ tsp. vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and the ½ cup of butter. Beat with an electric mixer until well blended, about 2–3 minutes.
Add the eggs to the butter mixture and beat until fully incorporated.
Using a wooden spoon, gently stir in the flour, diced peaches, and walnuts until just combined. Do not overmix.
Spread the batter evenly into the prepared baking dish and smooth the top with a knife.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
While the cake cools, prepare the frosting. In a medium saucepan, melt the ½ cup of butter over medium heat.
Stir in the brown sugar and heavy whipping cream until well combined.
Bring the mixture to a boil, then reduce heat slightly and cook for 2–3 minutes, stirring constantly. Remove from heat.
Immediately stir in the miniature marshmallows until they are fully melted and the mixture is smooth.
In a separate mixing bowl, combine the powdered sugar, the cooled marshmallow-brown sugar mixture, and vanilla extract. Beat with an electric mixer until smooth and well blended.
Spread or swirl the frosting evenly over the cooled peach cake. Allow the frosting to set slightly before serving.

Comments

Grocery List Plus Editorial Staff4.25

This is a well-stocked recipe that hits at most Charlotte grocers without a special trip, though peach availability dictates timing: fresh peaches run June through September at Farmers Market prices, but frozen peaches (Harris Teeter, Food Lion, Kroger, Walmart) cost less and work year-round in bars. The stated 75 minutes omits cooling time for both bars and frosting—add 30 to 45 minutes if you're eating the same night, or plan this for advance baking. At roughly $2.50 per serving for butter, cream, eggs, and a full cup of walnuts, it's a rich treat rather than everyday dessert, and the frosting requires patience with candy thermometry and marshmallow folding to avoid a broken emulsion. Leftovers reheat gently and hold for three days, making it a smart choice for bakers who can prep ahead.