Reviewed: Nov. 23, 2011

Everyone I have served these to, loves them and asks for the recipe. I make them often since I tried this recipe. thanks for sharing this, Cheryl C.

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Reviewer:

Martha Seay

Reviewed: Oct. 11, 2011

I made exactly as recipe indicated using a variety of apples. These do take some prep time but the flavor is so worth it. The hardest part was rolling out the dough so I'd add flour to the counter as needed and lift the dough to sprinkle flour underneath & continue to roll out. It takes a little work but take the time needed and it will be much easier. Very yummy. These bars are great for bake sales. Once cooled they hold together well.

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Reviewer:

blessedbylove

Cooking Level: Expert

Reviewed: Oct. 9, 2011

This is soooooooooooo good and easily made with common household ingredients. I would have given it 5 stars except it is a bit too sweet. Next time I will cut down on the sugar from one cup to a half cup because the drizzle on top is just too good to skip! My husband loves sweet things, so this suits him just fine!

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Reviewer:

Debbie Finn

Reviewed: Sep. 23, 2011

These were so easy and delicious! I loved the glaze on top. Served warm. Will definitely make these again.

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Reviewer:

Eden

Reviewed: Jan. 9, 2011

Very good. This is a bit time consuming, but it's all about the steps. I didn't roll the crust, just patted it out both times--worked better to pat out in the pan the first time, but I still didnt' want to roll the top layer due to the stickiness of the dough, so I made it work. I halved the recipe so as to put it in an 8x8 pan and used 2 apples. I really didn't bother measuring the apples, so I'm not sure how many cups that is. I used Granny Smith and they worked wonderfully well. I left off the final topping and I don't think they need it. Very good, very similar to an apple pie but a tad easier and a bit less calories (well, if you can keep yourself to a serving each time!) Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 27, 2010

This was a very tasty recipe. However the name "bars" is misleading because it suggests a finger food. It is really an apple pie in a 9X13 dish. It is cut into bars which hold together nicely when cool, but it is really too messy for a finger food. I chopped 6 Granny Smith apples and it was plenty for the apple layer. I made only one change and that was cutting the sugar to 3/4 cup. I think next time I will leave the glaze off as it really didn't add much to the overall flavor. Maybe for a variation I will add some craisins to the apple filling the next time. But it got rave reviews from my friends, so overall it is a good recipe just as it is written.

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Reviewer:

mommacooks

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Reviewed: Jun. 17, 2010

I had forgotten about this recipe but made it years ago. It is still one of the best apple bars I have ever found. Always use Granny Smith apples and cut back on the sugar. Cornflakes on the bottom are a must for texture.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 15, 2008

This is an excellent recipe that my mother has been making for years - my own recommendations: use ONLY Granny Smith apples, for low juice and perfect baking results; use only 4-5 apples, rather than the 8 suggested here, enough for a single, dense layer; and you don't have to use corn flakes for the base, you can use any flaked cereal, or even crisped rice cereal works great. I made this last night for some dinner guests, and they RAVED about it.

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Reviewer:

Bret

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Centerville, Utah, USA

Reviewed: Nov. 27, 2007

Absolutely delicious! I used 4 Granny Smith and 4 Braeburn apples and increased the sugar in the filling to 1 cup. Baked in a cookie sheet cake pan (a little larger than a 9X13 cake pan). This is a wonderful recipe.

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Reviewer:

DCCTJM

Reviewed: Jul. 26, 2007

This looked and smelled wonderful. The crust was very very nice, both in flavor and texture, but the filling was dry. I used gala apples, sliced thin as directed. Perhaps thicker wedges would have held the moisture better. This was my only complaint. The flavor was nice.

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