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Snickerdoodle Apple Pie Bars Recipe

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Snickerdoodle Apple Pie Bars combine the chewy cinnamon goodness of snickerdoodle cookies with the sweet, gooey comfort of classic apple pie filling. These bars have a snickerdoodle crust and topping sandwiching a spiced apple filling, making them a perfect fall dessert served warm with ice cream.

Ingredients

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Snickerdoodle Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Apple Pie Filling

  • 4 cups peeled, cored, and thinly sliced apples (about 4 medium apples)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Snickerdoodle Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
  2. Make the Apple Pie Filling: In a medium bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Ensure the apples are evenly coated—this mixture will thicken while baking to create a gooey filling.
  3. Assemble the Bars: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly. Take about one-third of the snickerdoodle dough and press it evenly into the bottom of the prepared pan to form the base crust.
  4. Add the Apple Filling: Spread the apple pie filling evenly over the snickerdoodle crust layer, making sure it covers the surface completely.
  5. Top with Remaining Dough: Crumble the remaining snickerdoodle dough over the top of the apple filling to form a crumbly topping.
  6. Sprinkle Cinnamon Sugar: Mix together the cinnamon and sugar for the topping, then sprinkle it evenly over the crumbly dough layer to create a sweet, spiced crust once baked.
  7. Bake the Bars: Place the baking pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the apple filling is bubbly and thickened.
  8. Cool and Serve: Remove the bars from the oven and let them cool in the pan on a wire rack for at least 20 minutes to set. Serve warm, ideally with a scoop of vanilla ice cream for a delightful contrast of hot and cold.

Notes

  • Use tart apples like Granny Smith or Honeycrisp for the best balance of sweet and tart in the filling.
  • Make sure to slice the apples thinly so they cook through evenly and become soft and gooey while baking.
  • These bars are delicious served warm but can also be stored in an airtight container at room temperature for up to 3 days.
  • For added flavor, sprinkle a little ground nutmeg or allspice in the snickerdoodle dough if desired.
  • Feel free to add a drizzle of caramel sauce over the bars before serving for extra indulgence.

Keywords: snickerdoodle, apple pie bars, apple dessert, fall dessert, cinnamon apple bars, holiday dessert

Find it online: https://dinewithlily.com/snickerdoodle-apple-pie-bars-recipe/