Recipes for "apple bars"

Preheat the oven to 400 degrees F (200 degrees C).

To make the crust: Beat brown sugar, butter, and shortening together in a large bowl until smooth. Combine 1 ¾ cups flour, oats, baking soda and salt; stir into creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9x13-inch baking pan.

Toss apples with lemon juice in a medium bowl, then toss them with 3 tablespoons of flour. Spread apple mixture evenly over prepared crust. Melt caramels in a small saucepan over medium heat, stirring frequently until smooth. Pour melted caramels evenly over apples. Sprinkle reserved oat mixture over top of apples; press down lightly.

Bake in the preheated oven until the top is golden brown and apples are tender, about 25 to 30 minutes. Cut while slightly warm and refrigerate any leftover bars.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.

Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.

Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.

While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.

Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.

Preheat oven to 350 degrees F (175 degrees C).

Press cookie dough into the bottom of a baking sheet.

Bake in the preheated oven until light-golden brown, 10 to 12 minutes. Remove from oven and cool completely.

Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; fold in cinnamon chips. Spread cream cheese mixture over cooled cookie and layer with apple slices. Sprinkle cinnamon sugar and nutmeg over apple slice layer. Cut into squares.

Preheat oven to 350 degrees F (175 degrees C).

Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary.

Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture.

Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter.

Bake in preheated oven until just beginning to brown, about 1 hour.

Cool in baking dish on a wire rack for 30 minutes, cut into bars.

Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.

Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.

Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.

Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.

Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.

Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.

Bake until toothpick inserted in center comes out clean, 30-35 minutes.

Cool completely and cut into 16 bars.

Spray an 8x8-inch baking pan with nonstick cooking spray and line with a parchment paper sling, making sure the excess hangs over on two sides (this helps with lifting the bars out of the pan later).

In a large mixing bowl, use a hand mixer to beat the softened butter, brown sugar, salt, and cinnamon on medium-high speed until light and fluffy, about 2 minutes. Add the flour and baking powder, and mix on low speed until a crumbly dough forms, about 30 seconds. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure the butter is fully incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer 2/3 of the dough (about 2 1/2 unpacked cups or 430g) to the prepared pan and press into an even layer. Reserve the rest of the dough for the crumble topping. Bake the crust for 15 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the crust bakes, make the filling. Toss the apple wedges with the cornstarch and apple pie spice to coat. Add 2/3 cup of the dulce de leche and stir to combine. Set aside until the crust is done baking.

Simply Recipes / Mark Beahm

Remove the crust from the oven. Carefully spread the apple caramel filling into an even layer on top of the par-baked crust. Crumble the remaining dough over the apple caramel filling. Return the pan to the oven and bake until the crumble is lightly browned, 30 to 35 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Remove the pan from the oven. Run a small offset spatula or a butter knife along the edges without parchment paper to loosen them from the pan. Allow the bars to cool completely in the pan, about 1 hour.

Simply Recipes / Mark Beahm

Once the bars are cool, carefully lift them out of the pan using the parchment paper. Heat the remaining 1/3 cup dulce de leche in the microwave in 15-second bursts until thin enough to drizzle. Use a spoon to drizzle the caramel over the tops of the bars. Slice and serve.

Store the sliced bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.

Sift flour, baking powder, salt, and 1/4 teaspoon of cinnamon into a medium bowl. Stir 2 tablespoons white sugar and remaining 2 teaspoons cinnamon together in a small bowl.

Mix brown sugar, 1/2 cup white sugar, and melted butter together in a large bowl with a wooden spoon until smooth. Stir in egg and vanilla. Blend in flour mixture until just combined, then stir in apple and walnuts. Spread mixture evenly into the prepared pan and sprinkle cinnamon-sugar mixture over top.

Bake in the preheated oven until the top springs back when lightly pressed, 25 to 30 minutes. Let cool completely in the pan before cutting into 16 squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan.

Beat butter until creamy. Add 1/2 of the flour, brown sugar, white sugar, egg, apple butter, baking soda, and apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in the prepared baking pan.

Bake for 20 to 25 minutes or until a toothpick in center comes out clean. Cool in pan on wire rack.

While the apple mixture is cooling, mix confectioners' sugar, vanilla, and 1 to 2 tablespoons milk in a bowl to a drizzling consistency.

Drizzle icing over cooled apple mixture. Cut into 36 bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan.

Stir sugar, melted butter, and egg together in a large bowl. Mix in flour, cinnamon, and baking soda, then stir in apple and walnuts. Spread batter into the prepared pan.

Bake in the preheated oven until a small knife inserted in the center comes out clean, about 40 minutes. Cool completely before cutting into nine bars.