Espresso and Lime

0 Preheat your oven to 350 degrees
2 Prepare a 9" square or 7"x11" deep baking dish by spraying generously with non-stick baking spray and lining the dish with parchment paper leaving a few inches of excess hanging over the sides of the pan (see photos above)
Prepare the shortbread crust...
3 In a large bowl, combine 1 1/3 cups of all purpose flour with 2/3 cup of confectioners sugar and 1/4 teaspoon of salt
4 Add 10 tablespoons of melted butter and mix until fully combined 
5 Gently press the mixture into the prepared baking dish and bake in a 350 degree oven for 12 minutes or until lightly golden around the edges
7 Transfer to a cooling rack to cool while you prepare the remaining layers
Prepare the peaches...
9 Peel and slice 5 large peaches and place them into a large bowl 
10 Drain excess peach juice from the bottom of the bowl and add 1/2 cup of brown sugar, 1/4 cup of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt 
11 Mix until the peaches are all generously coated
Prepare the crumb topping...
13 Combine 1 1/4 cups of all purpose flour with 2/3 cups of brown sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt
14 Add 8 tablespoons of melted butter and mix until a loose crumb forms
Assemble the layers...
16 Evenly spread the peaches over the cooled shortbread base 
17 Sprinkle the crumb topping evenly over the peaches 
18 Bake for 45-55 minutes or until the crumb topping is golden brown 
19 Transfer the baking dish to a cooling rack and allow to cool fully before glazing
Prepare the glaze...
21 Add a cup of sifted confectioners sugar into a bowl with 1 teaspoon of vanilla extract an a pinch of salt 
22 Add enough heavy cream to create a smooth, drizzlable consistency (about 1-2 tablespoons)
23 Transfer the fully cooled bars onto a cutting board, cut into slices and drizzle with vanilla glaze