For those who adore peach pies and are curious about an added dash of umami magic, these Peach Streusel Bars are just the ticket. Dressed with miso paste, these bars bring together the delicacy of a tender shortbread crust, a peachy center, and a subtle hint of saltiness-a merry blend that yields a well-balanced finale that doesn't overpower its sweetness.

The peach component-made from either fresh fruit or frozen pieces-melts into a lip-smacking layer that splendidly syncs with the miso-infused streusel. A throw in of brown butter in the streusel mix and the glaze lends a supplementary nutty note, while a dash of warm spice helps the peach filling draw out its intrinsic sweetness. These bars are not merely delicious but are also easy to slice, serve, and take on-the-go, a fantastic alternative to summer potluck pies.

While all varieties of miso can be used for this recipe, white miso is our top pick due to its well-rounded flavor and evenly matched saltiness-a good starting point for those who are just starting to incorporate miso into their baked goods. Other flavorful miso options include yellow and red miso, the latter offering an enticing reddish-brown hue.

With regards to the peaches, fresh ones can be used either peeled or not. While peeled peaches contribute to smoother textures, unpeeled peaches offer additional texture and a pleasant burst of color.

Crucially, during the filling's preparation, ensure that the mixture starts to bubble-this guarantees that the cornstarch has been wholly activated for maximum thickening. Once it firms up in the oven, it will suffice to create a satisfyingly juicy, not gooey, texture.

The scrumptious Peach Streusel Bars are best indulged in the same day of baking and can be stored in an airtight container at room temperature for up to two days.

The idea for this delightful recipe was cooked up by Tricia Manzanero Stuedeman, and wordsmith Breana Killeen ably penned the text. Once you try these Peach Streusel Bars, it will be hard to resist the salt meets sweet allure rivaling traditional pies, and you'd be convinced that a bit of miso indeed goes a long way.