Comida Kraft
Recipe Box

Apple Pie Bars

No referer *
Prep Time
35
min.
Total Time
1
hr.
30
min.
Servings

16 servings

Ever try to serve 16 from a single apple pie? (Imagine the sad faces around the table!) This video shows you how to make Apple Pie Bars for a crowd.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Beat 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.
  • 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 combined granulated sugar, cinnamon and remaining flour; 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. Cut several slits in top crust to vent steam.
  • Bake 35 to 40 min. or until golden brown. Cool 15 min.
  • Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.

Size Wise

Balance out your food choices throughout the day so you can savor one of these warm apple bars.

Note

The dough is rolled between the sheets of waxed paper both to help prevent the dough from sticking to the work surface and to make it easier to transfer the rolled-out dough to the baking pan.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
Total fat 17g
Saturated fat 10g
Cholesterol 50mg
Sodium 140mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 29g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Although the pie dough is simple as far as ingredients, it was difficult to work with. Although the pie dough is simple as far as ingredients, it was difficult to work with. The dough is cut in half for two crust, I had a hard time rolling out the first dough but the second half worked much easier, maybe from sitting at room temperature while I struggled with the first one. The filling is great although quite sweet. So this dessert definitely needs a cup of coffee or glass of milk to go along with it. I will make again, but think I will cut the sugar 1/4 cup and let the dough sit for a while to maybe warm up a bit.
Date published: 2012-08-20
Rated 4 out of 5 by from When mixing up the dough, I added 1/4 cup powdered sugar to sweeten it a little. When mixing up the dough, I added 1/4 cup powdered sugar to sweeten it a little. The dough was easy to roll out between 2 sheets of waxed paper, but it was a bit difficult to maneuver the pastry to the baking pan. I had just enough dough for the bottom and top crusts. I used 3 cans of apple pie filling instead of fresh apples, and I added 1 teaspoon of cinnamon to the apple pie filling. I didn't use any drizzle on the top, but instead, left it plain. It was very good. I will try fresh apples next time.
Date published: 2012-10-03
Rated 5 out of 5 by from Gluten Free-- I was hunting for a gluten free crust on line because the pre-made ones I bought were... Gluten Free-- I was hunting for a gluten free crust on line because the pre-made ones I bought were awful. Some how I ended up on this site. I looked at this recipe and gave it a try substituting reg flour with gluten free flour (Domata with xanthan gum). That was the only change. It came out awesome! My wife and two daughters are Celiac so they are going to enjoy desert this Christmas. I used about half the sugar. Also messed up because I didn't lightly flour the parchment paper. The dough stuck a few places on the parchment paper and had to use hands to patch the "base". In mixing the dough it gets very thick and I tried to mix it with a fork. That procedure turned into me using my hands which was a lot easier. Another point is to cut the apples thin (saw it in comments) and that worked out great, Great recipe and the best crust I've tasted!!!!
Date published: 2013-12-21
Rated 5 out of 5 by from I made this for a bbq, and received nothing but raves about it. I made this for a bbq, and received nothing but raves about it. I had no problem with the crust, but I had left the cream cheese on the counter for a while before I used it. I adapted it somewhat, I used Becel instead of butter, and as a diabetic I used splenda instead of sugar. No icing on top, but it was delicious. Will definately make this again...and again..
Date published: 2012-09-04
Rated 5 out of 5 by from I have to agree with other reviewers that this crust is excellent! I have to agree with other reviewers that this crust is excellent! I made it for a women's ministry group and it was a big hit. I didn't need as many apples so I was glad the recipe translated into cups. I saved a few bars for my husband and me. And when you serve it warm with a little vanilla ice cream? I'm tellin' YOU! This is good.
Date published: 2012-10-10
Rated 4 out of 5 by from 10 Apples ? 10 Apples ??? I used 8 large Granny Smith apples and it was too much. Make sure you slice the apples very thin - mine were still very firm after baking. I had no problem with the dough - I rolled it out between two sheets of parchment paper and it worked well. I will cut back on the sugar next time.
Date published: 2012-09-11
Rated 5 out of 5 by from I made the bars the night before and served the next day. I made the bars the night before and served the next day. The bars set up really nice overnight. I would make these again. I served a big crowd with these had many compliments and requests for recipe.
Date published: 2012-10-01
Rated 5 out of 5 by from This is very good. This is very good. The prep time was much longer for me; apparently I ****, peel, and slice apples slower than the average person. I used my Roul'Pat instead of the waxed paper to roll out the dough since my waxed paper isn't wide enough. I found it difficult to get the dough rolled out to fit the pan and had to do some "patch" work to cover the pan. I used milk instead of water and added a splash of vanilla to the glaze.
Date published: 2016-02-28
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