Brandied Apple Bars Recipe - Allrecipes.com

Brandied Apple Bars

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"These are great for summer picnics, but don't let the kids eat too many... :-)"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust.
  3. Bake for 15 minutes in the preheated oven, until firm.
  4. In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust.
  5. Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
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Reviews More Reviews

Jul 08, 2003

Would not recommend this recipe, as it had no taste and had to be thrown out.

 
Nov 03, 2009

I looked at this poor little recipe and felt it needed some help. It reminded me of a great butter tart square recipe I already make. I still have many apples so I tried it as is (except for the brandy-ised rum flavoring) b/c I had many hungry people who would eat anything homeade. They gave their thoughts and I took them into consideration. This is what I remade in 9x13 pan-crust used marg instead of short added another 1/4c sugar. I subbed 2 tsp rum flavor (brandy), kept the ingredients the same. Added 1c apple sauce, 2t cinnamon, 1t nutmeg and 1t ginger. Served hot with ice cream. Cut the rest into squares when it cooled. It was delicious, tasted like an apple crisp with a different crust.

 

2 Ratings

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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