Upside Down Peaches and Cream Bars
Juicy, sweet peaches cooked in butter and brown sugar on top of a thick, moist, white chocolate bar! Peaches and cream bliss!
There is nothing like baked peaches and white chocolate to make a new house smell like a home. People say that right? Okay maybe not but the smell of this dessert baking in the oven is almost as good as they taste. I used my favorite recipe for white chocolate bars as a base for the peaches. The bars get extra moist and rich from the sauce formed from the fruit, brown sugar and butter and sides will get lightly caramelized...yum!
Upside Down Peaches and Cream Bars
Juicy, sweet peaches cooked in butter and brown sugar on top of a thick, moist, white chocolate bar
Serves: 9
Ingredients:
- 1/2 cup + 2 tablespoons unsalted butter, separated and cubed
- 8 ounces white chocolate, chopped
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups (156 grams) all purpose flour
- 3/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/4 cup light brown sugar
- 2 peaches, skins removed and sliced in 1/4 inch slices
Instructions:
- Preheat the oven to 350 degrees
- In a medium pot over low heat, add 1/2 cup butter and 8 ounces of white chocolate. Stir constantly until melted together. Remove from heat and allow to cool slightly
- Add the two eggs and sugar to a large bowl and whisk until just frothy. Gradually whisk in the chocolate mixture and then the vanilla and almond extracts until combined
- Being careful not to overmix, add the flour and salt and stir together until the flour is incorporated
- Lastly, gently fold the white chocolate chips into the batter and set aside
- Add the 2 tablespoons butter to an 8 x 8 baking pan and place in the oven until it is melted (about a minute). Remove the pan from the oven and sprinkle 1/4 cup of light brown sugar over the butter - do not stir
- Carefully place slices of peach on top of the brown sugar in one layer
- Pour the batter on top of the peaches and spread with a spatula. Bake for approximately 25 - 30 minutes or until a toothpick comes out clean from the center
- Immediately flip the pan on to a serving plate and let the pan sit upside down for a couple minutes so the all the juices fall onto the peaches. Remove the pan. If any peaches fell off, place them back on the bars
