Apple Toffee Cinnamon-Streusel Bars

Thursday, December 2


Dear summer, It's been fun but I think it's time to let go and start seeing other seasons and countries. This just isn't a healthy relationship anymore. You're always giving me the silent treatment, I'm always angry...still trying to make you happy by wearing the flip-flops and shorts that brought us so many great times. So please, go do your thing at the other end of the equator, and I'll begin to move on. Fall looks interested, and I've had a few random reminders from the mysteriously aloof Winter that he'll be in town shortly. Let's just make this a smooth, drama-free, break. We'll see how we feel in six months.

Your fickle, fair-weather friend, Valerie
.♥




That was awkward. Now I can describe these very Autumn-themed bars! If someone were to cast a large net over the Fall season in the hopes of capturing it's warm, spicy, mildly-sweet flavours and placing them into one single dessert, this is what it would taste like. These bars have everything but the caramel...something I may need to fix if I make them again. The crust and topping are simply made with butter, cinnamon, oatmeal, and brown sugar. Taking center stage are some chopped apples, toffee bits, and chopped chocolate. And, just because I miss it, I added the zest of one lemon. These are soft, crunchy, moist, fruity, and spicy all at the same time! Plus they're easy to put together and versatile enough that you can add just about anything you have in your cupboard.



Apple Toffee Cinnamon-Streusel Bars Print

Base and Streusel ingredients
2 cups of all-purpose flour
1 1/4 cups of rolled oats
3/4 cup of packed brown sugar (light or dark)
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 cup (2 sticks) of unsalted butter, cut into bits and at room temperature

Filling ingredients
2 1/2 cups of apples, peeled, cored, and chopped (about 3 medium-sized apples)
2 eggs, slightly beaten
Zest of one lemon (optional)
1 cup of granulated sugar
2 Tablespoons of all-purpose flour
1/4 teaspoon of baking Powder
1/4 teaspoon of salt
1/2 cup of toffee bits
1/2 cup of chopped dark chocolate (you can use chocolate chips too.)

Glaze(optional)
2/3 cup of powdered sugar
1 Tablespoon of cream
Splash of pure almond extract

Method
Line a 9x13-inch baking pan with foil, and lightly spray. Preheat the oven to 350F.
Prepare the base: In a large bowl, combine the 2 cups of flour, oats, brown sugar, cinnamon, and salt. Whisk together to combine. Add the cut-up butter and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside about 1 1/4 cups of the mixture to use for the topping.
Press the remaining mixture into the bottom of the prepared pan. Bake for 10-15 minutes, just until it sets.

Meanwhile prepare the filling: In a large bowl, combine the eggs, lemon zest (if using) and sugar. Whisk together until smooth. Whisk in the 2 Tablespoons of flour, baking powder and salt. Using a large spatula, stir in the chopped apples, toffee, and chocolate.
Carefully spread the filling evenly over the hot crust, making sure it reaches the corners. Sprinkle the remaining base mixture over the apple mixture.
Bake for 30-35 minutes or until light, golden brown.
Remove from the oven and cool completely before adding the glaze.

Prepare the glaze: In a medium bowl, combine the powdered sugar, cream, and almond extract. Mix together until smooth and runny. If it's very thick, add a bit more cream (just about 1/4 of a teaspoon) until you reach the right consistency. Using a fork or whisk, drizzle the glaze over the cool bars.

Makes about 28-30 bars.

13 comments:

  1. Oh wow. These look wonderful, and so fall-esque. The pictures are beautiful too. I'm amazed with what you can do with a Point and Shoot. I like the changes to the blog too. cute!

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  2. Thanks, Ms. Meanie :)
    I'm still debating on the background...it reminds me of the circus and the circus makes me think of clowns (which I find disturbing.)

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  3. How do you do it? Make such yummy treats so often and stay so lovely and slim?
    :)
    Valerie
    (PS - take a look at my Christmas Cookie post today - as you are clearly a baker, I think you will appreciate our traditions)

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  4. Haha your opening letter is hilarious! It's fun to cook in turn with the seasons; and these are indeed great for fall.

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  5. Those sound amazing! The apples, and lemon, and especially the toffee bits make it sound like the perfect dessert. I can't wait to try it out!

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  6. Valerie! These look so Fall/Winter like and delicious. Winter is an old man though, so stay away from him;-) Plus, that top photo is beautiful-great composition!
    I think I'm going to try a version of this some time this month-the recipe made such a perfect bar. And some bar recipes don't...it's true (smile).

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  7. I like your new blog changes, Valerie! :-) So fun to have a new look now and then, eh? These bars look fantastic, though I love your idea of adding caramel too. Perfect!

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  8. I love oaty bars, but I've never had them with apples and toffee! They look fantastic--much more appetizing than the cauliflower soup I'm making. Maybe if I eat it all, I can make dessert...
    Have you ever thought about posting a point and shoot how to? Your photos are always amazing.
    :)

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  9. these look delicious! i love the use of chocolate

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  10. These look so rich, gooey and lush. Perfect for my breakfast, lol!

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  11. Yum! Crunchy, appley and a lovely almond glaze! Copied the recipe before I commented! My kids will love these!

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  12. I love apple baked into anything. COmbining it with streusel and toffee just ensures that I won't meet my New Year's weight loss goal :(

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  13. I cut out the toffee and used fresh ginger instead. They will be a great combination of sweet and spicy.

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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