Reviewed: Nov. 8, 2009

This was delish! I halved the recipe (since there's just two of us) and made some minor alterations based on previous reviews...I also used less sugar. I will definitely make this again!

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jillymcnilly

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Reviewed: Nov. 7, 2009

I too used margarine by mistake, not as easy to work with, next time butter flavored shortening will make flakier, other than that very yummy!! also will make 1 1/2 times the dough for better coverage.

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 25, 2009

Oh my goodness. These turned out fabulous! I followed the recipe except I made 1 1/2 times the crust and I added about 1/4 of sugar to the crust. I think to have enough crust to cover a 9x13 you need to do this. Everything else remained the same. So yummy. This I will make again and again.

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Joyce

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

This came out soooooo good! Followed the recipe exactly and it looks just like the photo, mine cut into nice squares and were not runny at all, wouldn't change a thing about this, tastes delicious, can't wait to make it for Thanksgiving.

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Laura

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Reviewed: Sep. 22, 2009

I made this exactly as written except about 1 1/2 tsp Pampered Chef Cinnamon Plus instead of 2 tsp cinnamon. The almond flavor of the glaze was great! I used my Kitchen Aid to do most of the mixing and kneading of the dough, which worked out great.

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HORSEZ001

Cooking Level: Expert

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Reviewed: Jul. 11, 2009

I used margarine in the crust instead of butter and think the texture of butter would be better/flakier. I also found the crust to be bland and could have used a little sugar in it. Otherwise, good bars. The liquid mixture was too wet and I had to add more flour before rolling (1 yolk + enough water to = 2/3 cup was too much), so an easy fix. You won't taste the cornflakes or get a crunch from them with each bite. They soak up the liquid from the sugar and apples. I thought 10 apples would be too much after cutting them, but they cook down a lot and ended up being perfect. I liked the 'apple pie in bar format' and will try this again. Using margarine does make it a very inexpensive dessert.

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three-peas

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Reviewed: Feb. 4, 2009

good recipie not to sweet and it looked pretty good to. most every one liked it

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FoodLover15

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Reviewed: Jan. 9, 2009

Great recipe, I actually got this one from my grandmother and happened upon this one, which is the exact same. I made it exactly as is, and it turned out great! I almost ate the whole pan to myself.

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CREAMSODASUNDAE

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Reviewed: Oct. 30, 2008

My husband says not only said this was the best apple "pie" I have made but the best one anyone has made! I used butter flavored Chrisco. Otherwise just followed the recipe

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LAURSAVVY

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Reviewed: Oct. 13, 2008

I wouldn't consider these bars, more like apple pie in a 9x13. It was very good, but I did substitute oatmeal for the cornflakes. I took this to a young adults Sunday School class and they all loved it. I might try to make more of an icing for it next time, the glaze didn't do much for me. My suggestion is to roll out the dough on a silicone pastry mat and then flip it into the pan. That's the only thing that worked for me. I only used about 1/2 of the sugar but it was still great tasting. Will make again! Thanks for this recipe!

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Oct. 3, 2008

This recipe has been a family favorite for many years. I use less sugar, about a half cup, and less milk (enough to make 2/3 cup with egg yolk). This recipe can't be beat. Thanks for posting!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 1, 2008

These apple bars are amazing. I didn't make any changes, my husband and kids LOVED them. The dough is very easy to roll out and they taste amazing!!

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tracy1111

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Reviewed: Sep. 16, 2008

This was good - not the best, but certainly deserves some kudos. It was more like a big apple pie than a bar. The first time I rolled out the dough it looked good but fell apart as I tried to pick it up, so I threw it all back in and added more water. The second try rolled out a beautiful dough and easy to handle, however, not thick enough or firm enough to handle the weight of the filling to make it a finger dessert. It was delicious and people really liked it, but just not the bar that I was looking for.

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I_Dabble

Cooking Level: Intermediate

Home Town: Mcgregor, Ontario, Canada

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Reviewed: Sep. 6, 2008

This recipe was exactly what I was looking for! I used 1 1/2 recipe for the crust, and followed the rest of the recipe as is. I used Granny Smith apples so it was nice and tart. We put a scoop of vanilla ice cream on the top which was perfect!! I am making these for my kids school teachers this month.

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cookingforfive

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

Excellent recipe! I make two 9X13 pans of this for a Christmas breakfast. Everyone raved about it. Just the right texture. The only thing I might do differently next time is reduce the butter in the crust. Otherwise, I was very pleased.

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T. Hicks

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Reviewed: Dec. 1, 2007

Excellent!!!

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Terry B.

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Reviewed: Nov. 28, 2007

This was delicious! I didn't use the icing since I didn't think the pastry needed it, but I'm sure it would be good with it as well. unlike past reviewers, I found that there was just the right amount of liquid in the crust; it never got sticky in the least. However, I do agree that 1.5 the crust would have been good just to make it easier to seal the edges together. Also, I could not tell the cornflakes were there but I'm sure it helped thicken the filling.

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KER0WYN

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Reviewed: Nov. 10, 2007

This recipe produced the best apple bars I have ever eaten. I made only one small change in the recipe. I substituted quick oatmeal for the cornflakes and found the texture and taste to be excellent.

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Msie

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Reviewed: Nov. 20, 2006

Great recipe comparable to a family recipe I’ve been using for years. I like to prepare the apples first and let sit while making the crust. The sugar on the apples draw out juices that soften the corn flakes that complement the flavor of the apples. I use 2 egg yolks in a cup with enough milk to make 2/3 cup. And I put this in a 15 x 10 bar pan. I apply the two beaten egg whites after the bars have baked and pop them back into the oven to brown, then drizzle with glaze. Wonderful bars that are always a hit!

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betsyintn

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Reviewed: Oct. 22, 2006

Love them! I didn't have walnuts so I used chopped pecans and I also added about 1/2 cup chocolate chips to make it more like a dessert. I also did 1 1/2 cup apples (I needed to get rid of them). Great recipe I'll make it again! Thanks

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HMICHAUD

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Danish Pastry Apple Bars II

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