Frosted Apple Bars - WAOW - Newsline 9, Wausau News, Weather, Sports

Frosted Apple Bars

Recipe courtesy: Helen Oslund, Golden Valley, MN
(makes one 11x15 pan) 


3 cups flour

1 Tbs. sugar

1 tsp salt

1 cup LARD

2 egg yolks plus milk to make 2/3 cup liquid (Save the whites for on top of the crust)


8 to 10 apples, peeled and sliced thinly

1 1/2 cups sugar

1 1/2 tsp. cinnamon


1 cup powdered sugar

3 Tbs. water

Use a pastry blender or two knives to mix flour, sugar, salt and LARD together.  Add liquid and stir with a fork to combine.  Roll out a little more than half of pastry to line a 11x15 bar pan.  To help transfer the pastry to the pan, lift it by rolling it around the rolling pin.  Fit it into the pan and up the sides.  Sprinkle 1 ½ cups crushed CORN FLAKES in the bottom of the crust.  Add 8 to 10 apples, peeled and sliced thin.  Sprinkle with 1 ½ cups SUGAR and 1 ½ tsp CINNAMON.  Roll out the other portion of the dough for the top.  Moisten the edges of the bottom crust before positioning the top crust on the bars.  Pinch the edges together.  Beat the two EGG WHITES until stiff and spread over the crust.  Bake at 350 for 50 to 60 minutes.  While still warm, drizzle with 1 cup POWDERED SUGAR mixed with 3 T WATER. 

These are a favorite of our family.  We call them Flaky Apple Bars.  Not everyone has a bar pan that's the right size.  A jellyroll pan is good, but not quite deep enough.  Pampered Chef has a nice stoneware bar pan that's the right size.  My mom uses an aluminum pan that's over 50 years old.  She bought it from a pots and pans salesman before she was married. When it's not apple season, it's usually full of brownies or pumpkin bars, but those are recipes for another day.  Enjoy!

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