APPLE PIE BARS
This delivers all the pleasure of apple pie - a buttery crust and topping sandwiching juicy spiced apples - without the need to roll out a dough. A simple dough is pressed into a bottom crust and squeezed into crumbles for the top. You can arrange the topping into a lattice, stripes, or other decorative pattern if you'd like. The whole pan easily serves 24 and can be cut into smaller bars if you want to serve an even-bigger crowd. These bars are best the day they are made, but they can be refrigerated for up to 2 days. Or, they can be frozen immediately after cooling and kept in the freezer for up to 1 month. Just make sure to thaw them before serving.
Provided by Genevieve Ko
Categories snack, cookies and bars, dessert
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.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 100 milligrams, Sugar 20 grams, TransFat 1 gram
FRESH APPLE CEREAL BARS
Whole-grain cereal, fresh apples and raisins make these yummy bars a chewy and chunky little treat!
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h55m
Yield 36
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin.
- In large bowl, mix brown sugar, oil, milk and egg. Stir in cereal, flour, cinnamon, baking soda and salt. Stir in apples and raisins. Spread evenly in pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, stir together all glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 12 g, TransFat 0 g
NO-BAKE APPLE BARS
Mix up cereal, fruit, nuts and more goodies on your stove-top. No baking is needed for these easy on-the-go bars.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.
- In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.
- Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.
- Press mixture very firmly (or bars will crumble) and evenly onto apples and pecans in pan. Sprinkle with remaining 1/2 cup apples and 1/4 cup pecans; press lightly into bars. Refrigerate about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 22 g, TransFat 0 g
CEREAL APPLE PIE BARS
A Land-O-Lake classic recipe. I've learned the hard way not to roll the crust out on waxed paper. Just make sure you flour the counter extremely well. The easiest way for me to move the crust from the counter to the pan is to fold it over, flour the top if necessary and fold it over again.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 1h50m
Yield 36 bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. In medium bowl, combine flour and salt. Cut in butter until crumbly.
- With fork, stir in milk mixture until dough forms a ball. You may need to add a few teaspoons more of milk if dough is still too dry. Divide into halves.
- Roll out half of the dough, on lightly floured surface, into a 15x10-inch rectangle. Place on bottom of ungreased 15x10x1-inch jelly-roll pan.
- For Filling, sprinkle cereal over top of crust; layer apples over cereal. In small bowl, combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples.
- Roll remaining half of dough into a 15 1/2-10 1/2-inch rectangle; place over apples.
- In small bowl, beat egg white with fork until foamy; brush over top crust. In another small bowl, stir together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top crust. Bake for 45 to 60 minutes or until lightly browned.
- For Glaze, in small bowl, stir together all glaze ingredients. Drizzle over top crust while still warm. Cut into bars.
Nutrition Facts : Calories 136.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 18.9, Sodium 120, Carbohydrate 21.1, Fiber 1, Sugar 12.5, Protein 1.4
APPLE PIE BARS
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.
APPLE & QUARK PIE BARS
One of my favourite apple pie recipes that makes enough for a small crowd! The exact number of apples needed depends on the size of the apples used - you need enough apple slices to cover the whole 30 cm x 40 cm pie. Instead of sliced apples you can also use applesauce and mix it into the quark mixture.
Provided by stormylee
Categories Bar Cookie
Time 1h
Yield 25 bars
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C.
- Line a 30 cm x 40 cm pan with parchment paper.
- Mix flour, sugar, baking powder, baking soda and vanilla sugar in a large bowl.
- Add melted butter and mix to combine.
- (If you are using vanilla extract instead of vanilla sugar, add it with the melted butter.).
- Transfer half of the dough into another bowl.
- Add eggs and buttermilk to one half of the dough and mix to combine.
- Pour this dough onto the prepared pan and spread evenly.
- To make filling: Lightly whip the eggs to break their structure.
- Add sugar, vanilla sugar, quark and lemon juice (and zest, if using), mix well.
- Pour the quark mixture on top of the dough in the pan.
- Peel, core and slice apples.
- Arrange apple slices on top of the quark layer, covering the whole pie.
- Sprinkle the reserved half of the dough on top of apple slices.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 164.8, Fat 9.2, SaturatedFat 5.4, Cholesterol 55.5, Sodium 207.4, Carbohydrate 18, Fiber 1.2, Sugar 4.2, Protein 3.1
FRESH APPLE PIE BARS
This is my Grandma Anderson's famous Apple Bar Recipe. My father's favorite! He even has me make them when I visit and freezes them to eat through out the year!
Provided by MeShell
Categories Dessert
Time 1h20m
Yield 12 big bars, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- Mix the first 4 ingredients for the crust, as you would for pie crust.
- Beat egg yolk in glass measuring cup, add the milk into the cup.
- Pour milk and egg mixture into the other crust ingredients.
- Mix well.
- Roll out 1/2 of the dough.
- Pat into bottom of a 9x13 pan.
- For the filling slice the apples leaving the skin on.
- Place in a big mixing bowl.
- Sprinkle with sugar, flour and cinnamon.
- Mix until well coated.
- Pour evenly over bottom crust in pan.
- Roll out top crust and place on top of apples.
- Beat egg white and brush on top of crust.
- Cut slits in top crust for steam to escape.
- Place baking pan under your 9x13 pan, so you don't get a mess in the oven.
- Put into the 350 degree oven for 1 hour.
- Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time) until thick but not too thin for the topping.
- Drizzle over the top of the bars.
APPLE PIE BARS
Apple pie that you can eat with your hands! This is an old family favorite--great to take on picnics or potlucks. Originally from a 1992 cookie booklet.
Provided by Leslie in Texas
Categories Bar Cookie
Time 1h
Yield 24 bar cookies
Number Of Ingredients 11
Steps:
- For Filling: In a medium saucepan combine apples, apple juice or water, cinnamon, and nutmeg.
- Cook over medium heat until boiling, stirring occasionally.
- Stir together 1/4 cup sugar and cornstarch, then stir into apple mixture.
- Cook and stir until thickened and bubbly.
- Remove from heat and set filling aside to cool slightly.
- For Crust: In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened.
- Add about half of the flour and all of the 1/2 cup sugar, egg, and baking powder.
- Beat until thoroughly combined, scraping sides of bowl occasionally.
- Beat or stir in remaining flour.
- Pat two-thirds (about 1 cup) of the crust mixture into an ungreased 9x9-inch pan.
- Spread filling on top of crust.
- Drop the remaining crust mixture by small teaspoonfuls on top of filling.
- Bake in a 375° oven about 30 minutes or until top is golden.
- Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 98.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 8.8, Sodium 55.2, Carbohydrate 14.5, Fiber 0.5, Sugar 7.9, Protein 1.1
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APPLE PIE BARS RECIPE | LAND O’LAKES
From landolakes.com
4.5/5 (40)Total Time 1 hr 1 minServings 36Calories 140 per serving
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
- Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
APPLE PIE BARS RECIPE - PASTRY & BEYOND
From pastryandbeyond.com
5/5 (230)Total Time 1 hr 15 minsCategory DessertCalories 205 per serving
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Peel, core and slice the apples into small pieces. Place the chopped apples into a medium bowl. Toss the apples with lemon juice, sugar, flour/cornstarch, cinnamon and nutmeg. Set aside the bowl.
- Spread 2/3 of the mixture into the oven-proof dish with a spoon. Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too. Add the apple mixture over the dough and cover the apples with the remaining 1/3 dough. You can make some big crumbles by squeezing the dough with your hand.
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