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creamy. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly. Break up topping and sprinkle evenly over caramel. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.
- 1 cup powdered sugar - 2 tablespoons milk
Easy Apple Pie Bars Prep time: 20 minutes Cook time: 1 hour Servings: 20 - Nonstick cooking spray - 7 cups Granny Smith apples, peeled, cored and diced - 1 cup Musselman’s Apple Butter - 1 1/2 teaspoons vanilla extract, divided - 1/2 cup brown sugar - 2 frozen pie crusts, defrosted - 1 egg white - 2 tablespoons sugar - 1/2 teaspoon ground cinnamon
Heat oven to 350 F. Grease 9-by13-inch pan with nonstick cooking spray. Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust. With rolling pin, roll second crust to make it same size as pan. Place
second crust on top of apple pie filling and tuck down edges to cover. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting. To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve. (Family Features) l
NOVEMBER / DECEMBER 2017
FLUENTIAL 149