Great recipe comparable to a family recipe I’ve been using for years. I like to prepare the apples first and let sit while making the crust. The sugar on the apples draw out juices that soften the corn flakes that complement the flavor of the apples. I use 2 egg yolks in a cup with enough milk to make 2/3 cup. And I put this in a 15 x 10 bar pan. I apply the two beaten egg whites after the bars have baked and pop them back into the oven to brown, then drizzle with glaze. Wonderful bars that are always a hit!

Reviewed On: Nov. 20, 2006