A Bready or Not Original: Apple Snickerdoodle Bars
If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13x9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, snickerdoodle
Author: Beth Cato
2cupsbaking apples2 medium apples, peeled & diced
1tspcream of tartar
1/2cupbutter1 stick, melted
Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.
Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.
In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.
In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.
Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.
Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.