Apple Bars
"My mom was the cook for our church preschool, and these were always a hit with the kids there."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
48 bars
ingredients
directions
- Stir together apples, sugar, oil, eggs and nuts.
- Sift together dry ingredients and stir into apple mixture.
- Pour into a greased jelly roll pan and bake at 325 degrees for 45-50 minutes.
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Reviews
-
For a healthier bar, I subbed unsweetened applesauce for the oil, whole wheat flour for the flour, 2 egg subs, Splenda for the sugar, omitted the nuts (had none on hand), used 2 medium Granny Smiths (made 3-1/2 cups diced), and doubled the cinnamon (LOVE the stuff!!) I like that substitutions can easily be made, BUT it made for VERY thin bars - PAPER thin. Maybe it's because I used a 17-1/4 x 11-1/2 jelly roll pan and not the standard 15x10. Could THAT be it? Perhaps this recipe is better suited for a 9x9 or a 13x8 at the most if you like thicker bars (such as myself). Because they were so paper thin, they were done WELL before the time specified. I must have taken them out 10 minutes early and the bars turned a bit dry and tough from the overbaking. Doubt I'll make these again, but I will happily finish the leftovers :) If I do make them again, I'll try it in a 9x9 or 8x8 -
Cooked fine in 10"x15" bar pan, but they are just too oily for my taste. My kids didn't like them that much. Don't plan to make again. -
Well, I messed up on these and forgot the egg! But they were so darn good (though they did not stay together of course), that I know they would be excellent with the egg to bind them. I did use 1/2 splenda and 1/2 sugar but otherwise left it the same. I am a little unclear on the size of the pan needed, though. But a nice bar cookie with a good flavor and crunch.
Tweaks
-
For a healthier bar, I subbed unsweetened applesauce for the oil, whole wheat flour for the flour, 2 egg subs, Splenda for the sugar, omitted the nuts (had none on hand), used 2 medium Granny Smiths (made 3-1/2 cups diced), and doubled the cinnamon (LOVE the stuff!!) I like that substitutions can easily be made, BUT it made for VERY thin bars - PAPER thin. Maybe it's because I used a 17-1/4 x 11-1/2 jelly roll pan and not the standard 15x10. Could THAT be it? Perhaps this recipe is better suited for a 9x9 or a 13x8 at the most if you like thicker bars (such as myself). Because they were so paper thin, they were done WELL before the time specified. I must have taken them out 10 minutes early and the bars turned a bit dry and tough from the overbaking. Doubt I'll make these again, but I will happily finish the leftovers :) If I do make them again, I'll try it in a 9x9 or 8x8
RECIPE SUBMITTED BY
MaryMc
SeaTac, Washington
I live with my husband near Seattle. I'm a college administrator, a Mac geek, a Deadhead, and a fat activist. I love to mess around (and make a mess) in the kitchen--there isn't much that I don't like to cook. My pie crust is getting almost as good as my mother's, and that's saying something!
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