Reviewed: Feb. 18, 2012

I made these as writen and the family loved them!

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Reviewer:

krazyforkookies

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

Ewww...not good. Save your apple butter for toast, biscuits or scones. There are too many other great desserts out there to bother with these!

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Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 26, 2011

these look like the best cookies ever

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Reviewer:

andrea earl

Cooking Level: Expert

Living In: Auburn, Washington, USA

Reviewed: Nov. 24, 2011

I made this for a class party, and it was a big hit! Very moist and naturally sweet; not so much the overbearingly artificial sweetness that so many desserts have nowadays. Instead of raisins, I chopped up a granny smith apple into little bits and put that into the mix. My one teacher even said, "Now that's what I'm talking about!" when I gave him a piece, haha!

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Reviewer:

sherlockian

Home Town: Camp Pendleton, California, USA

Living In: Newark, Delaware, USA

Reviewed: Jun. 19, 2011

Very good but tasted more like gingerbread than apple. I even used more apple butter than called for to finish up the jar. Definitely a fall/winter recipe.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Mar. 16, 2011

Moist and Yummy! I made a few changes only because of what I had/didn't have in the cupboard. Did not have raisins and had an overabundance of apple butter, so I added a full cup of apple butter. Didn't frost but baked in muffin pans and they were DELICIOUS!

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Reviewer:

skynjaysmama

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

Very apple spice tasting...great with the icing...nice fall flavor

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Reviewer:

Mrs. Gandee

Cooking Level: Intermediate

Reviewed: Nov. 15, 2010

I had never had apple butter before, but really wanted to try baking with it. I didn't use the raisins in the bars because my kids don't like them. After drizzling these with frosting, I sprinkled some with golden raisins, and I liked them much better with the raisins. If I were to make again, I would definitely add the raisins, or even craisins, into the batter. These were very moist, and even now into the 3rd day, they are very good, and my husband and I are enjoying them in our lunches.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 15, 2010

Loved this! Tastes a lot like a spice cake. My fiance and I substituted an apple for the raisins and it was a nice touch. I don't have apple pie spice, so I added a combination of allspice, cinnamon, ginger, and nutmeg (basically homemade apple pie spice minus cardamom). Only change I'll make next time is using baking powder instead of baking soda so it won't rise as much (it would be less cakey this way). A lot of reviews say it doesn't need the glaze, but I think it added the perfect touch. Paired with some ice cream and coffee, it was a great end to a nice fall day!

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Reviewer:

desertpsrout

Cooking Level: Intermediate

Living In: Lynchburg, Virginia, USA

Reviewed: Oct. 9, 2010

These are good. I like my bars moist, dense and chewy. To accomplish that in these bars, I substituted 2 Tbsp. of Egg Beaters for the egg and used only 1/4 tsp. of baking soda. That way the batter doesn't rise very much and the bars become more chewy. I doubled the powdered sugar and used 1/2 tsp. clear vanilla and 2 1/2 Tbsp. milk for the glaze. My daughter also liked them. These would be great for people that don't like or can't have chocolate.

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