Ingredients
Pastry Crust
- 1 3/4 cups + 2 Tablespoons all‑purpose flour 225–240 g
- 3/4 teaspoons salt
- 3/4 cup butter cold (170 g)
- 1 eggs separated (yolks beaten with enough milk to equal 1/2 cup total; reserve whites)
Filling
- 3/4 cup Rice Krispies cereal 55 g
- 8 cups peaches pitted and sliced
- 3/4 cup granulated sugar 150 g
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 reserved egg white
Glaze
- 3/4 cups powdered sugar 85 g
- 1 tablespoons good vanilla
- 1 1/2 tablespoons cream or 1 tablespoons milk
Method
- Preheat oven to 350°F. Grease not required for the pastry.
- In a large bowl, whisk flour and salt. Cut butter into ½‑inch cubes; cut into flour until coarse crumbs form (pea to lima‑bean size bits).
- Beat egg yolks in a 1‑cup measure; add milk to reach 1 cup. Stir into flour mixture with a fork until dough forms. Wrap and refrigerate.
- In a small bowl, mix sugar, cinnamon, and nutmeg. Pit and slice peaches.
- Divide dough in half; roll each half to a 9x13‑inch rectangle.
- Place one rectangle in the bottom of a 9x13‑inch high‑sided pan. Sprinkle cereal evenly over the dough. Top with sliced peaches.
- Reserve 1/2 cup of the cinnamon‑sugar. Sprinkle remaining sugar mixture over peaches. Top with second dough sheet; crimp or seal edges.
- Whisk egg whites until frothy; brush over top crust. Sprinkle reserved 1/2 cup cinnamon‑sugar on top.
- Bake 35–45 minutes, until crust is golden and filling is bubbling.
- For the glaze, whisk powdered sugar, vanilla, and cream or milk until smooth; thin as needed. Drizzle over warm bars.