Applebars Recipes

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!

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.

Steps:

• For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan.
• Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times.
• Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks - some larger, some smaller - and place in a small bowl.
• Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes.
• For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste. Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares.
• From Food Network Kitchen

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.

Steps:

• Preheat the oven to 375 degrees.
• 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 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
• In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
• Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
• Bake 35 to 40 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
• In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
• In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
• Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.

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.

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.

Steps:

• Preheat oven to 350°F.
• If you need to toast the pecans, place pecans on baking sheet; bake 3-5 minutes; set aside.
• In an 8-inch baking pan, spread chopped apples and sprinkle with sugar.
• Using a fork, stir in pecans (unless you want to sprinkle them on top), flours, cinnamon, baking powder and baking soda until apples are coated.
• Use a rubber spatula to stir in coffee, oil, egg and vanilla, scraping sides and bottom of pan. Smooth top with spatula.
• If saving pecans, sprinkle over top.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
• Cool on rack and cut into 16 squares.
• Serve warm or cold. Refrigerate or freeze after 2 days.

Steps:

• In a large bowl, mix together oats, flour, margarine, baking soda and brown sugar.
• Blend well.
• Spread half of the oats mixture in a greased 9 x 9-inch baking pan.
• Press down firmly.
• In a separate bowl, combine apples, 2 T.
• margarine, sugar and cinnamon.
• Spread over the oats mixture in the pan.
• Cover with remaining oats mixture.
• Bake at 375° F for 40-45 minutes.
• Cut into bars.

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-in. baking pan. , For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. , Bake at 400° until lightly browned, 25-30 minutes. Cool before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with cooking spray.
• Stir oil and milk for crust together in a bowl. Sift flour, sugar, and salt into the bowl; stir to combine. Set 1/3 of the crust mixture aside for crumble topping. Press remaining 2/3 crust mixture into the bottom and up the sides of the prepared pan.
• Combine apples, sugar, flour, melted butter, milk, vanilla, and salt for the filling in a bowl. Spread out over the bottom crust, and crumble reserved crust mixture over top.
• Bake in the preheated oven until crust and topping are golden brown, about 50 minutes. Remove from the oven and cool to room temperature, about 30 minutes, before cutting into 24 bars.

Steps:

• Heat oven to 350.
• In food processor, pulse 2 c flour, oatmeal, and 1/4 c sugar. Add cold butter spread and 1 t vanilla and pulse until mixture looks like granola, then pulse into a dough.
• Press mixture into a greased 9 x 13 pan and bake 12 minutes.
• Toss together apples, 1/4 c sugar, 1 t vanilla, cinnamon, and nutmeg. Spread over cooled crust and bake about 40 minutes more.

Steps:

• Preheat oven to 350°. Mix flour, cracker crumbs, oats, 1/2 cup brown sugar and sugar. Stir in butter. Reserve 1 cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. pan. Bake until set, 8-10 minutes. Cool on a wire rack., Mix apples, spices and remaining brown sugar. Spread over crust; sprinkle with reserved topping. Bake until apples are tender, 30-35 minutes. Cool completely in pan on a wire rack., Mix confectioners' sugar and milk; drizzle over top. Cut into bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Combine dry ingredients; gradually add to creamed mixture. Stir in apple and nuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool. Dust with confectioners' sugar. Cut into bars.

Steps:

• To make the crust: in a large bowl, using an electric mixer on medium speed, beat together the butter and flour until crumbly and well combined.
• Transfer the mixture to an ungreased 13x9 inch baking pan.
• Using your hands, pat the crust firmly and evenly into the pan.
• Bake in a 350° oven for 20 minutes; remove from oven a let cool completely, about 45 minutes.
• To make the topping: in a large bowl, mix the flour, sugar, oats, and cinnamon together.
• With a pastry blender, cut in the butter until the mixture resembles coarse crumbs; then using your hands, toss until all the ingredients are well combined; set aside.
• When the crust is cooled, evenly spread the apple filling over the crust, leaving a 1/4-inch edge all around.
• Sprinkle the crumb topping over the apple filling; sprinkle the additional 3 tablespoons rolled oats over the crumb topping.
• Bake for 45 minutes; allow to cool to room temperature.
• To make the glaze: In a bowl, combine the sugar and water; beat until smooth.
• Cover until ready to use.
• When the bars are completely cooled, drizzle the glaze decoratively over the crumb topping.
• Allow the glaze to set for 15-20 minutes before cutting into bars and serving.