Cookout desserts should be easy as pie, right? Ok, real pie takes a lot of time and effort to make. What’s more, it’s not easy to transport, even if you have one of those fancy pie boxes. And then there’s the need for a knife, serving trowel, plates and forks to consume it. Ugh, so much work!
Instead, make bar desserts! Whether in the form of cookies, brownies, blondies, brookies, or anything in between (is a blonde brookie just a cookie?), this type of sweet is MUCH easier on everyone! They’re quick to make, easy to travel with, and you just need an empty hand to enjoy one.
Am I selling this too hard? I’ll just get to the recipe. These peach pie blondie bars capture the flavor and aroma of a peach pie, in the form of a fun-to-eat bar! They’re also vegan and made with whole wheat and natural sweeteners, so it’s a dessert you can feel good about eating and serving to loved ones.
They’re dense, moist, flavorful, and just too fun! Make a pan for your next cookout. And don’t forget to enter the ginormous #CookoutWeek giveaway! You could be the lucky winner who gets a $300 prize pack of cookout goodies.
Peach Pie Blondie Bars
Makes 16 bars
- 1/4 C coconut oil, melted
- 1/2 C coconut sugar
- 1/2 C honey or maple syrup
- 1 flax egg
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 C whole wheat flour
- 1 C diced peaches – about 2 small peaches
Preheat oven to 350. Line a 9×9″ baking dish with parchment paper and spray liberally with PAM. Make sure the paper hangs over the sides, so you can easily pull the blondies out of the pan.
In a small bowl, make your flax egg by combining 1 tbsp with 3 tbsp warm water. Set aside.
In a medium bowl, mix together the melted coconut oil, sugar and honey or syrup. Stir in the now-congealed flax egg and vanilla. Stir in the cinnamon, salt and baking powder next.
Finally, stir in the flour, being careful not to overmix. Fold in the diced peaches until the batter looks well-combined.
Pour the batter into your lined, greased baking dish and spread out into an even layer, making sure the peaches are evenly distributed in the pan.
Bake at 350 degrees for 35-40 minutes. Remove from the oven before the edges start to brown.
Let cool completely (like overnight). Lift up the paper from the overhanging edges to pull out the blondies. Cut into 16 bars and enjoy! Keep leftovers in an airtight container in the fridge up to 5 days.