Autumn Apple Bars
Makes about 3 dozen bars
|1||egg yolk (reserve egg white)|
|2-1/2||cups all-purpose flour|
|1||cup (2 sticks) butter, softened|
|1||cup graham cracker crumbs|
|8||cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium)|
|1||cup plus 2 tablespoons granulated sugar, divided|
|2-1/2||teaspoons ground cinnamon, divided|
|1/4||teaspoon ground nutmeg|
|1||cup powdered sugar|
|1||to 2 tablespoons milk|
- Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out half to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan.
- For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples.
- Roll out remaining dough into 15X10-1/2-inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned.
- For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars.
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