Description
These Snickerdoodle Apple Pie Bars combine the chewy, cinnamon-flavored goodness of snickerdoodle cookies with the warm, comforting sweetness of apple pie filling, creating a delicious hybrid dessert perfect for fall gatherings or any time you crave a cozy treat.
Ingredients
Cookie Base
- 17.5 oz Krusteaz Snickerdoodle cookie mix (reserve the cinnamon-sugar mixture)
- 1 large egg, beaten
- 1/2 cup unsalted butter, at room temperature
Filling
- 21 oz canned apple pie filling
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (add gradually to desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray an 8x8-inch baking dish with cooking spray to prevent sticking.
- Make the Dough: In a large bowl, combine the Krusteaz Snickerdoodle cookie mix (set aside the cinnamon-sugar topping), the beaten egg, and softened butter. Mix thoroughly until a smooth dough forms.
- Form the Base Layer: Press about two-thirds of the prepared cookie dough evenly into the bottom of the prepared baking dish, reserving the remaining dough for topping.
- Add the Filling: Spread the 21 oz canned apple pie filling evenly over the pressed cookie dough base.
- Add the Top Layer: Drop the remaining one-third of cookie dough in small pieces over the apple filling, covering as much surface as possible.
- Sprinkle Cinnamon Sugar: Evenly sprinkle the reserved cinnamon-sugar mixture over the top layer of dough for extra flavor and crunch.
- Bake: Place the dish in the preheated oven and bake for 50 to 55 minutes, or until the top is golden brown and the filling is bubbly.
- Cool: Remove from oven and allow the dessert to cool completely in the pan on a wire rack to set properly for easier slicing and glazing.
- Prepare the Glaze: In a small bowl, mix powdered sugar with 1 tablespoon of milk. Gradually add more milk as needed until you reach a smooth, drizzleable consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bars, then cut into 9 squares or your preferred size for serving.
Notes
- The reserved cinnamon-sugar topping from the cookie mix adds a delicious crunchy and aromatic finish.
- Ensure the bars cool completely before glazing to prevent the glaze from melting.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can warm individual bars slightly before serving for a softer texture and enhanced aroma.
