8 bolts
1 1/4 cups white sugar
2 1/4 cups boiling water
1 cup vegetable oil
1 (16 ounce) can sliced peaches, drained
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon peppermint extract
1 tablespoon vanilla extract
Heat oven to 350 degrees F (175 degrees C). Place bars on large parchment or waxed paper, leaving 1 inch border from side to side. Heat oven to 375 degrees F (190 degrees C); completely cool.
Spread sugar and boiling water on small baking sheet. Place peach slices at bottom of greased 9 inch 9 glass or similar dish. Bake 10 minutes, turning bars halfway through whole time, or until peaches are almost set. Drizzle peaches into bottom of greased pan. Sprinkle peaches with lemon zest and serge lemon glaze over peaches. Immediately sprinkle with crushed pecans again, similarly coating pecans with lemon zest. Sprinkle peaches with orange zest and set aside. Spread peach mixture into pan.
Pour liquid over bars and spread peach mixture over peach mixture.