Time 45m Yield 20-25 serving(s) Number Of Ingredients 16 Steps:
Cream butter and sugar. Add beaten egg and mix well. Add vanilla. In a separate bowl combine flour, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples. Pour mixture into a greased 9 x 9 inch baking pan. Bake in a 350 degree oven for 30 minutes. For frosting: Bring brown sugar, butter and milk to a boil. Boil only 2 1/2 minutes. Remove from heat and add sifted powdered sugar while stirring. Cool slightly and spread on bars. Sprinkle chopped pecans on top. Cool completely and cut into bars. Store in air-tight container to retain moisture. Note: If you prefer sweeter, add 1/4 cup sugar to batter of bars, but remember the apple juice from the grated apples will provide some sweetness. We enjoy it as is because the carmel frosting is sweet. Also, we have had them with no frosting and just a sprinkling of powdered sugar on top. Enjoy!
Time 55m Yield 9 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.
Time 50m Yield 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.
Time 1h35m Yield 12 bars Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F. For the crust, place the butter, granulated sugar, brown sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees F. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars. To store the bars, cool them completely, wrap tightly and keep at room temperature for up to 2 days.
Yield 12 bars Number Of Ingredients 10 Steps:
Remove the core and thinly slice apples. Place apple slices in a large bowl and gently mix in sugar, cornstarch, and cinnamon. Set aside. Preheat oven to 350˚F (180˚C). In another bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix until crumbly. Line a 9x13-inch (23x33 cm) baking dish with parchment paper and pour ⅔ of the oats mixture in the bottom of the pan, pressing firmly to pack it down to make a crust. Pour apples over the crust and spread in an even layer. Pour the remaining oat mixture over the top and spread evenly. Bake for 30 minutes, or until golden brown. Cool completely before cutting. Enjoy!
Time 25m Yield 24 bars, 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. Grease 15 1/2" x 10 1/2" x 1" jelly roll pan. Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy. Stir in flour, baking soda and salt. Add oats, mix well. Spread batter in pan, sprinkle with walnuts and apple bits. Bake in preheated oven for 10 minutes. Cool in pan, cut into 3 1/2" x 2" bars.
More about “apple bars recipes”
Time 2h Yield 2 dozen bars Number Of Ingredients 16 Steps:
Make the crust and topping: Heat oven to 350 degrees. Line a 9-by-13-inch cake pan with foil with overhang on all sides. Lightly grease pan with softened butter. Pulse flour, sugar and salt in a food processor with the blade attachment to mix. Add butter and pulse until mixture resembles coarse sand. Put 1 1/2 cups in a medium bowl and mix in walnuts, cinnamon and cardamom. Squeeze with your hands to form a solid mass of dough. It’s O.K. if a few bits fall off. Cover and refrigerate. Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides. Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees. While crust bakes, make the filling: Toss all of the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg and cardamom and sizzle for 15 seconds. Add apples and cook, stirring often, until just starting to soften, about 5 minutes. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool. (Tip: If you want your apples to cool quickly, spread them on a parchment-lined sheet pan and pop in the freezer for 5 to 7 minutes.) Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top. Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack. To serve, lift apple pie bars out of pan and onto a large cutting board. Slide bars off foil, then cut into 6 even strips crosswise and 4 even strips lengthwise.
