With apple picking season in full swing here, it was time to make something with apples. This recipe can be eaten either as bar cookies or cut larger and served as a dessert with caramel sauce poured over it.
This has a small amount of cocoa in it. If one is not a fan of chocolate, it can be omitted. Chuck full of apple and nuts, held together by a little batter and brightened with spices this is a little different dessert.
The recipe comes from Farm Journal “Homemade Cookies” 1971.
Spicy Apple Bars
Farm Journal Books, 1971
1/2 c. shortening
1 c. sugar
1 c. sifted flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. cocoa
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1 1/2 c. diced peeled apples (about 1 large)
1 c. quick-cooking rolled oats
1/2 c. coarsely chopped toasted walnuts
Cream together shortening and sugar until light and fluffy; beat in eggs, one at a time. Sift together flour, baking powder, baking soda, salt, cocoa and spices. Add to creamed mixture. Stir in oats, apples and walnuts. Batter will be stiff. Spread in greased 9x13x2-inch pan. Bake in 375 degree oven about 25 minutes. Cool slightly in pan on rack; cut in 2 x 1 1/2-inch bars. Sprinkle with powdered sugar. Or cut in larger squares and serve as dessert. Makes about 3 doz. bars.
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