Bourbon Maple Glazed Apple Bars

 

Too many apples, became a great excuse try a recipe and modify it so that I could use bourbon in the maple glaze and a bigger pan.  These are very sweet.   For print copy on Google Docs, click here.

Ingredients for the Apple Filling:

2 large apples finely chopped

2 Tbsp. brown sugar

1 tsp. vanilla 

1 tsp. cinnamon

Ingredients for the Apple Bars

2 cups flour, all-purpose

1 tsp. baking soda

1 cup butter, softened

1/4 cup sugar

1 cup light brown sugar

2 large eggs

1 tsp. vanilla

1 tsp. cinnamon

Ingredients for the Bourbon Maple Glaze

2 Tbsp. butter, melted

1/4 cup maple sytrup

3/4 to 1 cup powdered sugar

1 Tbsp. bourbon

1/8 tsp. cinnamon

Instructions:

Preheat oven to 350 degrees and spray an 13" x 9" pan with cooking spray.

Apple filling:  Mix all ingredients in a medium sauce pan.  Cook apple filling ingredients on medium heat for about 3-4 minutes.  Set aside and let cool.

Bars:

Cream butter until light and fluffy

Add brown and granulated sugar and mix well until combined with the butter.

Add eggs, one at a time, beating well after each egg.

In a separate bowl, mix flour, baking powder, and cinnamon together.

Add flour to wet ingredients, in several batches and stir until combined.

Using a little more than half of this very thick dough, smear it on the bottom of the prepared baking pan.  This is the hardest part.  The remainder of the dough will be dropped on top of the apple filling.

Once you manage to cover the bottom of the baking pan with the dough, gently spread the apple filling mix on top and apply evenly. 

Dollop the remainder of the dough on top of the apple filling.  It won't cover it completely but do the best you can to evenly apply dough dollops.

Bake for 30-40 minutes depending on your oven until the dough is a nice golden brown.  Cake tester should come out clean. 

Remove from oven and let cool.

Bourbon Maple Glaze

While the bars are baking, place the butter, maple syrup, bourbon and cinnamon in a small glass bowl  on top the stove so that the ingredients melt and blend together.  Don't let it get too hot.

When ready to apply glaze to bars, blend in the powdered sugar and whisk by hand until fluffy.  You may need more powdered sugar or less.  Aim for glaze consistency, not too runny, not too thick.

Allow to cool slightly so glaze can thicken (5-10 minutes).

Pour over cooled bars and allow glaze to set.

Cut and serve.  (Best served warm.  Heat cut bar slightly in microwave.)