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.