Preheat your oven to 350°F (175°C).

In a medium glass bowl, combine the Jack Daniel’s whiskey and cornstarch, stirring until well mixed. Add the sliced peaches, coating them gently and letting sit for about 10 minutes.

In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy, about 3-4 minutes. Mix in the salt and vanilla paste, then gradually add all-purpose flour until dough resembles a crumbly texture.

Line an 8x8 baking pan with parchment paper. Press ⅔ of the crust dough into the bottom, smoothing it out.

Spoon the peach mixture over the pressed crust evenly.

Bake for approximately 30-45 minutes until the crust is golden brown and the filling is bubbly. Watch carefully towards the end.

Cool in the pan for about 15-20 minutes. Whisk together the confectioner’s sugar and a splash of whiskey for the glaze. Drizzle over the cooled bars.