Frivolo-Peach Shortbread Bars

Brown Butter. Preheat the oven to 375°F (190°C). Put 1 cup of butter in a medium pot over medium-low heat, stirring frequently and scraping burned bits from the bottom. When the turns brown and smells nutty, transfer it to a wide pan and freeze until solid (about 40 minutes). Wipe the pot with a paper towel and save for later use.

Prepare Filling. Core three peaches, maintaining the pink center and the skins. Dice the peaches. Mix the peaches, 1/2 teaspoon vanilla, 3/4 cup Frivolo, and 2 tablespoons sugar into the medium pot used to brown the butter. Set heat to medium and bring to a boil, stirring occasionally. Keep heat at medium and cook for 25 additional minutes, stirring occasionally. Transfer filling to a covered bowl and allow to cool.

Prepare and Bake Shortbread. Butter a 9×13 inch baking pan. In a medium bowl, mix together 1 cup sugar, 1 teaspoon baking powder, 2 ¾ cups plus 2 Tablespoons flour, 1/4 teaspoon salt, 1/2 teaspoon vanilla, and zest from one lemon. Use your fingers to blend the frozen brown butter, one egg, and the flour mixture into a crumbly dough. Bake the crust for 20-22 minutes or until golden. Let cool for 3-4 minutes. Leave the oven on.

Assemble and Bake. Drain any remaining liquid from the peach filling. Spoon the peach filling over the baked shortbread. Sprinkle remaining crumbs over the peach filling and bake for 25-30 minutes, until the crumb topping begins to turn golden. Cool before cutting into squares.

Note: I highly suggest keeping the liquid syrup from the peach filling to pour it over vanilla ice cream. I also love to double the filling recipe so that I can spoon dollops of peach filling on top of the finished shortbread bars.