Apple Cinnamon Bars Recipes

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!

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Add apple butter, eggs and vanilla; beat until well blended.
• On low speed, beat in flour, baking soda and salt until well blended. Stir in apple and cinnamon chips. Spread batter in pan.
• Bake 28 to 32 minutes or until edges begin to pull away from sides of pan and top is evenly browned. Cool in pan on cooling rack at least 1 hour.
• In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 8 rows by 4 rows.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners.
• Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples.
• Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray.
• Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes.
• Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly.
• Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan.
• Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars.

Steps:

• In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.