APPLESAUCE SPICE BARS

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Make and share this Applesauce Spice Bars recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h55m

Yield 32 bars

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
8 tablespoons unsalted butter
1 cup packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon brandy (optional) or 1 tablespoon dark rum (optional)
1 baking apple, peeled, cored, and finely diced (Rome or Cortland)
1/2 cup raisins (dark or golden)
2 1/2 tablespoons heavy cream
1/2 cup packed light brown sugar
2 1/2 tablespoons unsalted butter
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Position oven rack in center; preheat oven to 350°; butter a 13 x 9 inch baking pan, line bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess flour and put the pan on a baking sheet.
  • Whisk the flour, baking powder, baking soda, spices, and salt together.
  • In a saucepan, melt the butter over low heat; add in the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute; remove pan from the heat.
  • Still working in the saucepan, whisk in the eggs one at a time, mixing until they are blended.
  • Add in the applesauce, vanilla, and applejack; whisk until the ingredients are incorporated and the mixture is once again smooth.
  • Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts.
  • Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
  • Bake for 23-25 minutes or until the bars just start to pull away from the sides of the pan and a knife comes out clean.
  • Transfer the baking pan to a rack and let cake cool while you make the glaze.
  • In a small saucepan, whisk together the cream, sugar, butter, and corn syrup; put pan over medium heat and bring mixture to a boil, whisking frequently.
  • Adjust the heat so the glaze simmer, and cook, whisking frequently for 5 minutes; remove pan from heat and stir in vanilla.
  • Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up.
  • Slide the parchment paper under the rack to serve as a drip catcher.
  • Grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake.
  • Let them cool to room temperature before you cut them.
  • Cut into 32 rectangles, each about 2 ¼ x 1 ½ inches.

Nutrition Facts : Calories 110.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 24.8, Sodium 49.4, Carbohydrate 16.9, Fiber 0.4, Sugar 11.8, Protein 1.1

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