Peach Nectar Custard Bars start with a crushed vanilla wafer crust, topped with a custard like filling, sugar crust top and dusted with powdered sugar.
Last week I mentioned that I am attending the Blog Life University Conference at the end of the month and I couldn’t be more excited. As part of the conference, I am participating in the Dixie Crystals Sugar sponsored Sweet n’ Southern Desserts recipe contest. Living in Georgia and with the conference being in Atlanta, I knew that I had to include peach in some way to my dessert. I decided to make these peach nectar custard bars with a vanilla wafer crust.
My inspiration for these bars came from my love of lemon bars, especially in the summer. I decided to use peach nectar instead of lemon juice and a crushed vanilla wafer crust. The crust goes perfectly with the custard like filling. The taste almost reminds me of a creme brulee and the top of the bar has a slightly crisp sugar coating.
These peach nectar custard bars are perfect on their own but would be delicious topped with some diced peaches and a dollop of whipped cream. They do not have a super peachy taste so would also pair nice with different fruit toppings.
My husband declared that they are one of the best desserts I have ever made and I have made A LOT of desserts. I hope you enjoy these peach nectar custard bars!
- 2½ cups crushed vanilla wafers (about 1 box)
- ¼ cup Dixie Crystals sugar
- ½ cup butter, melted
- 1 cup peach nectar
- 1 cup flour
- 2½ cup Dixie Crystals sugar
- 6 eggs
- powdered sugar to dust top of bars
- Preheat oven to 350 degrees F.
- In a large bowl, mix together vanilla wafer crumbs, ¼ cup sugar and melted butter until combined.
- Line a 9x13 brownie pan with foil or parchment paper and spray with non-stick cooking spray.
- Press the crumb mixture into bottom of the pan making sure to cover all of the pan.
- Bake crust for 10 minutes and then remove from oven and cool.
- Whisk together the peach nectar, flour, 2½ cups sugar and eggs in large bowl until combined.
- Pour onto cooled crust and bake for 30-35 minutes or until filling is set.
- Let cool to room temperature. They can be stored in refrigerator.
- Dust with powdered sugar before serving.
Pulse vanilla wafer cookies in food processor or blender to make crumbs for crust.
These are the perfect summer treat! I’m totally trying these out at our next summer cookout!!
Thank you Melissa! They are great for a summer cookout!
Made half a recipe using 9X9 pan. Loved these wonderful bars. Very addicting. I have been looking for a recipe like this for quite some time and now I have it. Thank you, will be making them all the time.
I am so happy you enjoyed them!
While the bars tasted pretty good, mine did not turn out looking anything like the picture. The crust rose to the top and the custard filling ended up being the bottom. I also made a 9×9 pan like another reviewer, so I halved all the ingredients. I would make them again for my family but probably not something I’d take to an event since they weren’t very pretty. But, all in all they’re tasty!
I am sorry that happened Abby. I am trying to figure out why the crust would have risen to top. If you make them again, I would suggest pressing the crust really firm into the pan before you pour the custard part on top. I am happy you enjoyed the taste!
I made these and they are good. But you’re right – not peachy at all. I bet they would be good with some cut up peaches baked in or peach sorbet on the side when the bars are warm. 3 stars because I wanted them to be peachier. Still yummy