Recipe by BarbiAnn
"Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!"
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sifted all-purpose flour
butter or margarine, melted
packed brown sugar
finely chopped walnuts
Here are few tips that I learn from doing that recipe. First, I tripled most of the recipe, except for the topping. I baked it into big rectangular corning ware dish (about 16" x 9). I added a touch of almond extract. It gives it a nice taste. When baked, I topped it with a touch of icing sugar. It looked great. DO NOT over cook. I baked them for 30-35 minutes. These squares are better when they are moist. Do as the recipe says. Do not use a toothpick to judge if bake or not as it will come out as if it was not baked. Hope this help!
The taste was fine, although I found it too doughy, it baked longer then stated and the out-side became crispy with a gooey raw center. Also, I didn't like the topping, it just fell off. I could not cut these into neat squares as they fell apart and would not hold any shape. Im sorry that these did not turn out for me.
I took these to work and everyone loved them! I doubled the recipe and baked them in a 9X13 pan instead so they were thicker, more like cake. I also used less brown sugar than it called for (because I ran out) and substituted with extra white sugar, and I used pecans instead of walnuts. It turned out great! The only thing I would do differently--if doubling the recipe in one pan again, I wouldn't double the cinnamon sugar topping because there was way too much. I used it all and when the bars were picked up, tons fell off---mostly sugar, leaving a VERY strong cinnamon taste, probably more than many people would want.
Just made these this afternoon and the kids had already eaten half the pan before the bars finished cooling! These are really tasty. I doubled the recipe (but I cut down BOTH sugars to approx. 3/4c each) and increased the apples to 2 large chopped apples (just over 2c). Left out the nuts. The bars were still sweet enough and don't require any frosting (although the caramel drizzle one reviewer suggested would be delish). Did not double the cinn/sugar topping. Baked in 9x13 pan for 33 minutes. My daughter said to save this recipe and we'll definitely make again soon!
I didn't try these so I have to write this review based on Hubs' report. He said these were the kind of thing he could eat till he got sick on they were that good. Five stars, he said, and better than his all-time favorite butterscotch cookies. Wow! I used Granny Smith apple, left out the nuts at his request and glazed them (right on top of the cinnamon sugar topping) with a butterscotch glaze I kind of just threw together as an experiment: 2 T. each of butter, brown sugar and cream, boiled for a couple of minutes, added about 1/2 tsp. vanilla, then more cream and powdered sugar till desired consistency. These are chewy, subtley cinnamony and appley with a butterscotch finish (his words, not mine). Definitely a make again!
I have to say that with a little bit of this and a little less of that. This was the most incredible apple cake we have ever had. My husband who is very picky couldn't stop talking about it. He said it kicked but!!!! I added 2 cups of apples and only a 1/4 cup of sugar. I also added a 1/4 cup of apple juice. It was so moist it melted in your mouth. I also made a creamcheese topping to spread on top. OH MY GOSH!!!!
You can get the creamcheese topping from this website as well.
I made this recipe 3 times in the last couple of days. I had bought apples in bulk and needed to use them. I made 2 recipes with a 9x9 pan, cutting both sugars down to less than 1/2 cup each. The first time, I used 1 cup of apples but the next time, I used 1 1/2 full apples and I liked it better with more apples. With more apples, the squares are more moist and cakey. I also made a batch in a 9x13 pan -- I doubled the recipe, used 3/4 cup of each sugar, used 2 1/2 full apples, and baked for 33 minutes. No need to double the sugar topping. Delicious! And I had all the ingredients in my pantry already. This is going to be one of my favorite recipes.
I have made these several times now and thought that it was about time that I put my review in. These are wonderful!! Everytime that I make them they disappear quickly. I use 1 and a 1/2 times the recipe and bake in a 13'X 9' pan. Then I put a carmel glaze drizzled over the top. Just put powdered sugar (about 1/2 to 3/4 Cup)in a small bowl with enough milk to make a semi-thin glaze and stir a couple of tablespoonsfull of the carmel used for dipping apples etc.(Found in the produce section of your market). Drizzle over the top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 51
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