A custard topping makes these peach topped dessert bars somewhat out of the ordinary.
The recipe is made in an 11x14 inch pan (a cookie sheet with edges) so it is nice for a large group.
I have also halved the recipe to fit a 9x13 inch pan.
- 1 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 small jar raspberry jelly
- 1 large can peaches, drained and thinly sliced (fresh peaches work as well)
- 1/2 cup sugar
- 2 egg yolks
- 2 cups sour cream
- 1 teaspoon vanilla
- Blend flour and sugar, baking powder and salt in a mixing bowl,
- Cut in margarine until crumbs are formed.
- Add beaten eggs.
- Press into the bottom of an 11x14 inch baking pan.
- Carefully spread raspberry jelly over crust. This can be a bit tricky if the jelly is fairly stiff . You may want to warm the jelly a bit to make it easier to spread or drop jelly by small spoonfuls evenly all over the crust.
- Arrange peach slices in tight rows over jelly, pressing slightly.
- Bake at 350 degrees for 25 minutes.
- Remove from oven.
- Mix topping.
- Pour over partially baked crust and return to oven.
- Bake for 10 - 15 minutes or custard is set and a knife inserted into custard comes out clean.
- Cool thoroughly. This should be stored in the refrigerator.
- Serve with a dollop of whipped cream.