Cereal Apple Pie Bars Recipes

EASY APPLE PIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 4 cups flour, baking powder, and salt in a large bowl. Cut in shortening with a fork until coarse crumbs form.
• Whisk egg yolks, cold water, and lemon juice together in another bowl. Stir into flour mixture with a fork until dough comes together into a ball; divide in half. Roll out 1 half and press into the bottom of a 10x15-inch baking pan.
• Combine apples, sugar, 1/4 cup flour, and ground cinnamon in a bowl to make filling. Spread over dough in the pan.
• Roll out remaining dough and lay on top of filling. Brush with milk. Cut slits in the dough with a sharp knife.
• Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool before cutting into 24 bars, at least 20 minutes.

APPLE PIE BARS

Steps:

• Heat oven to 350°F.
• Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
• Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
• Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
• Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned.
• Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.

FRESH APPLE CEREAL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin.
• In large bowl, mix brown sugar, oil, milk and egg. Stir in cereal, flour, cinnamon, baking soda and salt. Stir in apples and raisins. Spread evenly in pan.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, stir together all glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 6 rows.

APPLE PIE BARS

Steps:

• Make the crust and topping: Heat oven to 350 degrees. Line a 9-by-13-inch cake pan with foil with overhang on all sides. Lightly grease pan with softened butter.
• Pulse flour, sugar and salt in a food processor with the blade attachment to mix. Add butter and pulse until mixture resembles coarse sand. Put 1 1/2 cups in a medium bowl and mix in walnuts, cinnamon and cardamom. Squeeze with your hands to form a solid mass of dough. It's O.K. if a few bits fall off. Cover and refrigerate.
• Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides.
• Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees.
• While crust bakes, make the filling: Toss all of the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg and cardamom and sizzle for 15 seconds. Add apples and cook, stirring often, until just starting to soften, about 5 minutes. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool. (Tip: If you want your apples to cool quickly, spread them on a parchment-lined sheet pan and pop in the freezer for 5 to 7 minutes.)
• Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top.
• Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack. To serve, lift apple pie bars out of pan and onto a large cutting board. Slide bars off foil, then cut into 6 even strips crosswise and 4 even strips lengthwise.

APPLE PIE BARS FROM PHILADELPHIA®

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

APPLE PIE BARS

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

NO-BAKE APPLE BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.
• In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.
• Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.
• Press mixture very firmly (or bars will crumble) and evenly onto apples and pecans in pan. Sprinkle with remaining 1/2 cup apples and 1/4 cup pecans; press lightly into bars. Refrigerate about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

DUTCH APPLE PIE BARS

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine flour and salt. Cut shortening into flour until mixture resembles pea-sized crumbles. Work in cold water until a loose (but not too dry or too moist) pastry dough forms. Into a 10 x 13 inch baking pan lined with parchment paper, press into a 10 x 13 inch baking pan (small cookie sheet).
• Combine apples, flour, sugar, cinnamon and lemon juice until thoroughly coated. Arrange in a thin, even layer atop pastry dough.
• Combine flour, brown sugar and cinnamon. Cut in butter until a crumbly texture forms. Sprinkle atop apples.
• Bake for 30-45 minutes or until apples are tender, and the crust and topping are lightly browned.

GLAZED APPLE PIE BARS

Steps:

• heat oven to 350*F.
• in medium bowl combine flour and salt, cut in butter until crumbly. with fork stir in egg yolk and milk until dough forms a ball; divide in half.
• on lightly floured surface roll half of dough into 15x10" retangle; place on bottom of ungreased 15x10x1" jelly roll pan.
• sprinkle with cereal, layer apples over cereal.
• in small bowl combine 1 cup sugar, 1 1/2 teaspoon cinnamon and nutmeg, sprinkle over apples.
• roll remaining half dough into 151/2x101/2" rectangle, place over apples.
• in small bowl beat egg white with fork until foamy, brush over top crust.
• in small bowl stir together 2 tablespoon sugar and 1/2 teaspoon cinnamon, sprinkle over crust.
• bake for 45 to 60 minutes or until lightly browned.
• in small bowl stir together all glaze ingredients, drizzle over warm crust.
• cut into bars.

CEREAL APPLE PIE BARS

Steps:

• Preheat oven to 350 degrees.
• For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. In medium bowl, combine flour and salt. Cut in butter until crumbly.
• With fork, stir in milk mixture until dough forms a ball. You may need to add a few teaspoons more of milk if dough is still too dry. Divide into halves.
• Roll out half of the dough, on lightly floured surface, into a 15x10-inch rectangle. Place on bottom of ungreased 15x10x1-inch jelly-roll pan.
• For Filling, sprinkle cereal over top of crust; layer apples over cereal. In small bowl, combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples.
• Roll remaining half of dough into a 15 1/2-10 1/2-inch rectangle; place over apples.
• In small bowl, beat egg white with fork until foamy; brush over top crust. In another small bowl, stir together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top crust. Bake for 45 to 60 minutes or until lightly browned.
• For Glaze, in small bowl, stir together all glaze ingredients. Drizzle over top crust while still warm. Cut into bars.