• Preheat oven to 350 degrees. Place rack in center of oven. Line a 9x13 pan with parchment paper or foil, leaving an overhang on the ends for easy removal. Lightly spray the bottom and sides with non-stick cooking spray. Set aside.

Vanilla Glaze

• Combine your confectioners' sugar, milk and vanilla extract in a small bowl and whisk together until well combined and smooth. Set aside.

Peach Bars

• Combine flour, oats, sugars, cinnamon, baking powder and salt in a large bowl. Add the melted butter and stir to combine. Mixture will be crumbly. Set 2 cups of the mixture aside to reserve for topping. Press remaining mixture into bottom of 9x13 pan. Try to get crust as even as possible and bake at 350 degrees for 12 minutes. Remove crust from oven.
• In a large bowl, whisk together sweetened condensed milk, lemon juice and zest, egg yolk, and vanilla. Gently fold in your chopped peaches until well combined. Top your warm crust with the peach mixture and then top the peach mixture with your reserved 2 cups of crumbs. Bake for 30 minutes until the edges and the crumb topping is lightly browned.
• Let the bars cool to room temperature on a wire rack. After the bars have cooled you can drizzle them with the vanilla glaze. The glaze is optional. Cover the bars with plastic wrap and chill in your fridge for an hour or two before slicing.

  Lift the bars out of the pan by holding the parchment overhang. Peel back the parchment or foil and cut into bars. You can store the bars in your fridge for up to five days.