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Apple Bars with a Double Buttery Crust

Here's how you make Apple Bars with a Double Buttery Crust
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  • Servings: 16
  • Prep: 25m
  • Cook: 35-40m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 8 ounces cream cheese, softened (use Philadelphia Brick Cream Cheese)
  • 1 cup butter, softened
  • 3 1/2 cups all-purpose flour (divided)
  • 10 apples, Granny Smith (peeled then sliced, about 9 cups)
  • 3/4 to 1 cup granulated sugar
  • 1 to 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup confectioners sugar
  • 1 tablespoon water (or fat-free milk)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: HEAT oven to 400ºF.

  • Step 2: FOR THE CRUST: beat the cream cheese and butter in large bowl with mixer until 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.

  • Step 3: Spray a 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.

  • Step 4: Toss apples with remaining 1/2 cup of flour, 1 cup granulated sugar, cinnamon and nutmeg; spread onto bottom of crust.

  • Step 5: 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.

  • Step 6: Make several slits in top crust to vent.

  • Step 7: BAKE 35 to 40 minutes or until golden brown.

  • Step 8: Cool dessert 15 minutes.

  • Step 9: Meanwhile, mix confectioners sugar and water or milk until smooth. Drizzle glaze over dessert.

  • Step 10: Cool 30 min. before cutting into bars.

Tips & Variations

Don't forget the following tips and variations.
  • One 15-1/2 x 10-1/2-inch rectangle baking pan

We hope you enjoy this recipe!

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