Recipe Courtesy of: Eva from Eva Bakes
Crust and Topping
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
12 TBSP unsalted butter, chilled
2 eggs, beaten
3/4 cup sugar
1/2 cup plain Greek yogurt (I used a 7 oz container of plain FAGE yogurt
6 TBSP flour (I upped this to 12 TBSP since I used more Greek yogurt
1/2 teaspoon vanilla
2 (15 ounce) cans of California sliced peaches, drained and chopped
5. After the crust has cooled, pour the peach filling on top of the semi-baked crust. Gently sprinkle on the reserved crust mixture. Bake in your oven for 60-75 minutes or until the top becomes golden in color.
6. Allow the bars to cool completely before cutting and serving. Bars should be stored in an airtight container in the refrigerator and will keep for several days. Feel free to serve with a scoop of your favorite ice cream.
Yield: One 8″x8″ pan; about 16 bars