Estimated reading time: 14 minutes

Creamy peach bars are layered with cream cheese, coconut, fresh peaches, and homemade peach jam with a thick cake base and topping drizzled with icing.

Coconut Peach Bars Recipe

Try these buttery, homemade, creamy coconut peach bars, which are the perfect summer or fall treat. They are the ideal treat for picnics, parties, or bake sales, and they slice like pie.

I created this recipe using inspiration from other bar recipes I’ve made on Canadian Budget Binder.

• Rhubarb Custard Bars
• Crab Apple Pie Bars
• Strawberry Rhubarb Cheesecake Bars
• Cranberry Lemon Custard Bars
• Pumpkin Cheesecake Bars
• Sweet Peach Crumble Bars
• Cinnamon Apple Pie Bars

It’s safe to say that we like bar recipes in the CBB house, as they are delicious and easy to make.

Too Many Peaches On The Tree

A colleague has a giant peach tree in his back garden and brought a banana box to work.

He and his wife have made peach jam, peach pie, peach cobbler, and peach loaf.

It’s safe to say that they’ve exhausted their efforts and tastebuds for peaches.

I can understand exactly how they feel as we are the same way with our crab apple tree.

We are at the point where I pick the fruit and give it away for free as it’s too much.

Peach Varieties

I’m unsure which peaches my colleague gave me, but they are sweet and delicious.

In Canada, Ontario leads with the production of peaches and nectarines by 82%.

That means a massive chunk of peaches and nectarines are grown in our backyard.

PEACH VARIETIES

Semi-Freestone Peaches
The flesh of these peaches partially clings to the pit and are excellent for eating out-of-hand. Varieties include Harrow Diamond, Springcrest, Candor, Harrow Dawn, Early Redhaven, Garnet Beauty, Risingstar, Brighton, Sunhaven, Harbelle and Sentinel.

Freestone Peaches
The flesh of a freestone peach separates easily from the pit, making it perfect both for eating fresh and for preserving. Varieties include Redhaven, Vivid, Harbite, Harson, Blazingstar, Harrowfair, Starfire, Veeglo, Harrow Beauty, Loring, PF24, Allstar, Coralstar, , Redskin, Glowingstar and Harcrest.

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Fresh, Frozen or Canned Peaches

The perk about this recipe is that you can use fresh, frozen, or canned peaches to enjoy these peach bars year-round.

If you use canned peaches, drain the juice from the peaches as it will make the bars too wet.

You’ll have to do the same with frozen peaches, as the extra moisture will permeate the cake base.

Dry canned or frozen peaches using a paper towel to remove as much excess moisture as possible.

Fresh peaches are the best option for making these peach bars.

I’ve included a recipe to make homemade peach pie filling as well as the version I used to make these peach bars.

How To Make Coconut Peach Bars

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Easy Coconut Peach Bars

Creamy peach bars are layered with cream cheese, coconut, fresh peaches, and homemade peach jam with a thick cake base and topping drizzled with icing.

• PREP TIME 40 minutes
• COOK TIME 35 minutes
• TOTAL TIME1 hour 15 minutes

Ingredients

• Cheesecake Layer
• 8oz softened cream cheese (one brick)
• 1/2 cup of granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• Pie Base and Topping Layer
• 1 cup of butter softened
• 4 large eggs
• 1 tsp baking powder
• 3 cups all-purpose flour
• 1 tsp cinnamon
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• 1 tsp salt
• Peach Filling Layer
• 21 oz can of peach pie filling 595g or homemade peach pie filling (see quick recipe in the blog post)
• or
• 8 peaches peeled and sliced plus 1 cup homemade peach jam (recipe below)
• Peach peelings, 1/2 cup brown sugar, 1 tsp lemon juice, orange peel from one orange with 3 tbsp of juice.
• 1 cup coconut flakes unsweetened (optional)
• Glaze Layer
• 1 cup powdered sugar or confectioners sugar (using a coffee grinder, make powdered sugar homemade using granulated sugar).
• 1 teaspoon almond extract
• 2 tbsp milk

Making The Pie Base and Topping

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray or butter.
2. In a stand mixer or hand mixer, cream together 1 cup of softened butter and two cups of sugar until light and fluffy.
3. Add the four eggs and extracts and mix until fluffy.
4. Add the flour, cinnamon, baking powder, and salt in a separate bowl, then add the wet ingredients to the stand mixer or bowl and mix until combined.
5. Spread half the pie batter at the bottom of your prepared baking pan.

Cheesecake Layer

1. Beat the softened cream cheese in a stand mixer or bowl with the granulated sugar.
2. Add one egg and 1 tsp of pure vanilla extract.
3. Spread the cream cheese layer evenly over the pie batter base.
4. Add a layer of unsweetened coconut (optional)
5. Add fresh sliced peaches evenly over the top of the cream cheese layer.
6. Over the peaches, add 1 cup of homemade peach jam, dotting tablespoons around the entire pan.
7. Evenly drop the remaining pie batter over the pie filling, but don’t spread as it will once it bakes in the oven.
8. Bake 30-35 minutes until the pie crust topping is golden brown.
9. Remove from oven and cool completely before adding the glaze.

Homemade Peach Jam Using Peelings

1. Add the peeling from the eight peaches (still with some peach flesh) to a small pot.
2. Add 1/2 cup of brown or granulated sugar
3. Add 1 tsp of lemon juice
4. Cut one large orange, remove the flesh, leaving a layer, and put the peels into the pot. Alternatively, use the peels and two tablespoons of orange juice.
5. Let the mixture boil, then reduce to medium (6) for 20 minutes to thicken.
6. Remove the orange peels, then mix the jam with a hand blender or blender until smooth.

Making The Glaze

1. Add the icing sugar, milk, and almond extract in a small bowl.
2. Mix until combined and drizzle over the cooled pan of coconut peach bars.
3. Slice into 20 bars and store in an air-tight container in the refrigerator for up to one week or freeze for up to 3 months.

Notes

See the option for making homemade peach filling in the blog post.

You can include or leave out the coconut layer, as it’s optional.

Homemade peach jam does not need pectin.

Homemade Peach Pie Filling Ingredients – If you want to make it

I used peach and orange scraps to make this simple peach jam filling for the pie bars.

• 5 cups of peaches sliced and peeled (I left the peel on some), about 6-7 peaches
• 3 tablespoons of lemon juice
• 1 can condensed milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove

How To Make Homemade Peach Pie Filling

1. Add the peaches, lemon juice, salt, sugar, ground cloves, cinnamon, and ground nutmeg in a large bowl. Mix and then pour over the cheesecake base.
2. On top of the peach filling, add one can of condensed milk.

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