Recipe by Rosina
"Moist bars drizzled with icing."
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1 1/2 cups
packed brown sugar
apple pie spice
These are great! I used a chopped granny smith apple instead of raisins and made the glaze with apple juice instead of the milk and vanilla. Very moist and apple-y. I also used muffin pans and reduced the baking time.
This recipe was a great way to use up some apple butter I found in my pantry. I used dried cranberries instead of raisins. My family thought they were ok, but we're more chocolate people. I took a batch to work and they went fast! I'm going to take another batch to work for Thanksgiving.
These are easy and taste great. This is a very versatile recipe. Try making them usingpumpkin butter and pumpkin pie spice OR peach butter and cinnamon. I love fruit butters, so I'll definitely be making this more often, especially in the Fall.
These are good. I like my bars moist, dense and chewy. To accomplish that in these bars, I substituted 2 Tbsp. of Egg Beaters for the egg and used only 1/4 tsp. of baking soda. That way the batter doesn't rise very much and the bars become more chewy. I doubled the powdered sugar and used 1/2 tsp. clear vanilla and 2 1/2 Tbsp. milk for the glaze. My daughter also liked them. These would be great for people that don't like or can't have chocolate.
I made this for a class party, and it was a big hit! Very moist and naturally sweet; not so much the overbearingly artificial sweetness that so many desserts have nowadays. Instead of raisins, I chopped up a granny smith apple into little bits and put that into the mix. My one teacher even said, "Now that's what I'm talking about!" when I gave him a piece, haha!
I had never had apple butter before, but really wanted to try baking with it. I didn't use the raisins in the bars because my kids don't like them. After drizzling these with frosting, I sprinkled some with golden raisins, and I liked them much better with the raisins. If I were to make again, I would definitely add the raisins, or even craisins, into the batter. These were very moist, and even now into the 3rd day, they are very good, and my husband and I are enjoying them in our lunches.
Delicious. Soft, tender cake, nicely spiced, quick and easy to whip up. I was a little leery of just throwing all the ingredients in together and beating as directed, but there was no problem. Nice, as it makes for easier cleanup. I followed this recipe but used half whole wheat flour and pumpkin butter along with pumpkin pie spice. I also left out the raisins. These truly don't need the glaze, but they are much prettier with it, so I just drizzled it on lightly. Thank you for sharing a great little recipe!
Loved this! Tastes a lot like a spice cake. My fiance and I substituted an apple for the raisins and it was a nice touch. I don't have apple pie spice, so I added a combination of allspice, cinnamon, ginger, and nutmeg (basically homemade apple pie spice minus cardamom). Only change I'll make next time is using baking powder instead of baking soda so it won't rise as much (it would be less cakey this way). A lot of reviews say it doesn't need the glaze, but I think it added the perfect touch. Paired with some ice cream and coffee, it was a great end to a nice fall day!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Butter Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 50
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