Halva Apple Pie Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang.
• Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios.
• In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired.
• Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well packed.
• Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquids are thickened.
• Pour apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top.
• Bake in the preheated oven until crumbles on top are lightly brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.

Steps:

• Place all ingredients in bowl of large food processor fitted with blade attachment.
• Process 2 to 3 minutes or until evenly processed and mixture just starts to come together into a ball.
• Press mixture firmly and evenly in parchment-lined 8-inch square pan. Refrigerate 1 hour to set.
• Turn bars out onto cutting board; cut into 8 large rectangles or 16 smaller squares, and serve.
• Store leftovers in resealable food-storage plastic bag or resealable storage container in refrigerator.

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well 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 remaining flour, granulated sugar and cinnamon; 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. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.