I started with a snickerdoodle recipe, and stuffed some homemade apple pie filling inside, to make this a delicious fall dessert.
Recipe for APPLE PIE SNICKERDOODLE BARS
Ingredients:
* 2 1/3 c all purpose flour
* 1 1/4 tsp baking powder
* 1/2 tsp salt
* 3/4 c unsalted butter, room temp
* 3/4 c granulated sugar
* 3/4 c packed light brown sugar
* 2 large eggs
* 2 tsp vanilla extract
* 1 c white chocolate chips
Cinnamon/sugar topping:
* 2 tsp cinnamon
* 1/3 c granulated sugar
Combine in a small bowl, and set aside.
Apple filling:
* 2 large apples, finely diced
* 2 Tbsp light brown sugar
* 1 Tbsp butter
* 1/2 tsp vanilla extract
* 1/2 tsp cinnamon
Add apple filling ingredients to a small saucepan. Cook over med-low heat, stirring frequently, for about 5 min. until apples are soft. (If your apples are particularly juicy, and produce a lot of liquid, try adding 1 tsp of all purpose flour to the mixture, and simmer til thickened). Remove from heat, and cool completely.
Snickerdoodle bars
Preheat oven to 350 degrees. Line a 9″ x 13″ pan with aluminum foil, and spray lightly with cooking spray.
Combine flour, baking powder, and salt. Mix, and set aside.
In a stand mixing bowl with a paddle attachment, blend the butter on high speed for 1 minute. Add sugars, and blend for 2 more minutes, til light and fluffy. Scrape down the sides as needed. Add the eggs and vanilla, and blend well.
Beat in the dry ingredients slowly, on low speed, just until blended. Fold in white chocolate chips.
Place 1/2 of the dough into the pan, and press across the bottom in a thin layer. Spread the apple filling over the dough layer, and press into the dough lightly. Sprinkle with 1/2 of the cinnamon/sugar mixture that was set aside.
Top with the remaining 1/2 of the dough (for this layer, I used a small ice cream scoop to evenly place the dough, then pressed it together to cover the apples. Don’t worry if this is not perfect, as some apples peaking through looks amazing! Top with the remainder of the cinnamon/sugar mixture.
Bake for about 25 min. til lightly golden, and a little puffy.
Cool before cutting. Best stored in the refrigerator for about 1 week.
