Reviewed: May 27, 2012

Followed the recipe to the dot and they came out PERFECT! (I used a 9x13 pan, because I don't have a 9x9, and doubled the recipe). Don't let the super dense batter discourage you, once in the oven and it starts baking, the juices from the apples will dissolve into the batter and make it super moist. One note I would like add is for the topping, next time i would cut the sugar and cinnamon. I had too much excess cinnamon/sugar on the top, I literally had to dump it out at the end of the baking. I would probably add in more apples.

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Reviewer:

MsSushiKitten

Reviewed: May 22, 2012

So moist and delicious, made the recipe as is, except a bit more than half a cup of apples, more like 3/4. I used one apple, and didn't want it to go to waste. I baked it in a square silicon pan and it came out beautifully. Yum!!!

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Reviewer:

mommypie

Reviewed: May 18, 2012

these were very yummy! i found them to be a little thin. i think next time i would double the recipe and then still bake them in the same size pan. i also doubled the cinnamon and was glad i did. the cinnamon on top might have been too much though - not because of how it tasted, but because there was literally so much it didn't adhere to the top and was falling off all over the place when we were eating them. but all in all these are super easy to make, and they really taste great! we used braeburn apples. yum!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: May 17, 2012

This is the best recipe for apple bars I could find. I bake treats for the elderly at the nursing home I work at and they absolutely love these. I double the amount of apple and bake them a little longer until a toothpick comes out clean but I have never had a complaint with these, everyone loves them!

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Reviewer:

abbyleo

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

Reviewed: May 14, 2012

These are wonderful! I followed one reviewers suggestion and doubled the recipe but not the cinnamon sugar topping. Baked them in a 9 x 13 pan for about 45 minutes and served with a scoop of vanilla bean ice cream. A HUGE hit at my house. Thanks for the great recipe.

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Reviewer:

Jacque

Reviewed: May 9, 2012

These are TO DIE for. Gooey and good. DO NOT overbake. 20 minutes was all I needed. I too doubled the recipe and baked in a 9x13 pan. Note: this is a very thick batter and I was sure something was missing when I spread it in the pan. It wasn't easy to spread. But leave it alone, it is perfect! I am going to serve this topped with a caramel drizzle and a scoop of vanilla ice cream or real whipped cream. Delicious!

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Reviewer:

singingredhead

Cooking Level: Professional

Home Town: Cicero, Indiana, USA

Living In: Hendersonville, Tennessee, USA

Reviewed: May 7, 2012

SO GOOD!! I made it with half whole wheat flour and a little apple juice. Will definitely be adding this to my favourites list!

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Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Apr. 29, 2012

Delicious! I used one small container of cinnamon applesauce in place of the egg and topped each square with a slice of apple. They were awesome and very gooey.

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Reviewer:

pandacustard

Cooking Level: Intermediate

Living In: Fairmont, West Virginia, USA

Reviewed: Apr. 29, 2012

Just made these and they are wonderful, not too sweet. Only made one change, used rolled oats instead of nuts as the family does not like nuts., the oats added a nice chewiness.

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