These bars bake up quickly and taste fantastic.  They're full of apple and carmel bits, and the top is dusted with cinnamon and sugar.  Baking these makes the whole house smell like the holidays.  I offer three ingredient variations - one for a more cookie like texture, one that's more cake like, and one that is more like biscotti (which is wonderful for dipping in coffee or hot cocoa.)  They are fantastic warm from the oven (especially with a bit of vanilla ice cream), but a bit crumbly.  Once they cool they are much less crumbly, and the soft apple contrasts with the texture of the rest of the bar.

I prefer bars to individual cookies because they take so much less time to make.  This is based on my mom's snickerdoodle cookie recipe, which I've baked over and over making variations each time to get them to be as good or better than her classic cookies!

Step 1: Ingredients and Equipment


- 1 large or two small apples, peeled cored and diced (and tossed in lemon juice if you're moving slowly)
- 1 cups softened margarine OR 1 cup butter flavored Crisco + 6 tablespoons water*
- 1 1/2 cups white sugar or Splenda**
- 2 eggs
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup of carmel bits or cut up carmels
- 2 tbsp white sugar
- 2 tsp cinnamon

*Use margarine if you want a cookie-like texture, use Crisco if you want something more like cake.
**Replacing some or all of the sugar with Splenda will result in a drier, more biscotti-like texture.

- Standard kitchen gear (bowls, spoons, knives, etc)
- Parchment/baking paper
- A baking sheet that's about 11 x 16 or so.

- A healthy sense of how not to hurt yourself on sharp and hot things while cooking.
dumb question...what will "real" butter turn out like? I can't do marg or crisco...just not in me. thanks
peaking at my onhand ingredients, I have carmel topping instead of carmel chunks. Would drizzling the carmel topping on topd of the batter after putting it in the pan to be baked, work? Maybe gently stir it in a bit to get down in it? I am not sure if it would burn or be a hit. Thoughts?
All i can say is WOW. These were amazing, and a huuuge hit at my party. I&nbsp;made it with the butter, (trying to do more of the cookie crisp one) but it turned out -even after an additional 10+ minutes of cook time more like packed cake.&nbsp;Which only made it even more delicious!! they were not falling apart, but still gooey and held their texture. I also found it desirable to sprinkle it with more cinnamon-sugar then you put though = ]<br /> <br /> Thank you for this!<br />
I'm glad they worked for you! That crunchy sugar is such a weakness of mine, I definitely agree with putting more on ;-)
These look awesome!&nbsp; I gotta try 'em.&nbsp; Only thing is, I can't find anywhere in your instructions where you tell us what size of a baking pan - 8&quot;x8&quot;? 9&quot;x13&quot;?
It's 11 x 16, which is my favorite size. It's buried in the Ingredients and Equipment step.
Ooooo those look absolutely delicious.&nbsp;&nbsp; I will have to see if I&nbsp;an adapt it to Stevia (instead of sugar or artificial sweeteners).&nbsp; <div id="refHTML">&nbsp;</div>
Thanks!&nbsp; Let me know how that turns out - I&nbsp;haven't tried using Stevia yet but I am curious.&nbsp; I've had good luck with using half Splenda and half honey instead of normal sugar with the honey there to prevent the dryness that Splenda adds, but I&nbsp;don't know if Stevia dries things out as much.&nbsp; Whether it's real sugar or a replacement I'm pretty sure I'm better off eating home made goodies than anything I can buy.&nbsp; All of that apple adds low guilt sweetness, too!<br />
Stevia extract is very &quot;tricky&quot; to use in recipes because it IS so sweet tasting.&nbsp; They include this tiny scoop with the bottle and it carries about or less then 1/16th of a teaspoon.&nbsp;&nbsp; And half of that works for me in a cup of coffee (I&nbsp;use about 2 teaspoons of sugar or Splenda, if I&nbsp;don't have the Stevia). &nbsp; That should&nbsp; give you an idea of how concentrated this is.&nbsp; I&nbsp;like the fact that it is all natural, and a little bottle lasts forever (the downside being it is hard to guess-timate how much to use in recipes. <br /> <br /> So, in order to make sure I&nbsp;get it right, I'll make it with the Splenda first, and then experiment after I know what they &quot;should&quot; taste like :-) <div id="refHTML">&nbsp;</div>

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