Here are the ingredients that you need to make these fall inspired treats:
FOR THE CRUST AND TOPPING:
- Nonstick cooking spray
- 4sticks unsalted butter
- 3/4 c.granulated sugar
- 3/4 c. light brown sugar
- 1 1/2 tsp. vanilla extract
- 4 c. all-purpose flour
- 1 tsp. salt
- 1 c. chopped pecans
- 3 large Granny Smith apples, peeled and thinly sliced
- 3 large Honey Crisp apples, peeled and thinly sliced
- 1 tbsp. apple cider vinegar
- 1/4 c. light brown sugar
- 1 tbsp. cornstarch
- 1 1/2 tsp. apple pie spice
- Pinch of salt
FOR THE GLAZE:
- 3 tbsp. pure maple syrup
- 1 tbsp. unsalted butter
- 1 oz. cream cheese, softened
- 3/4 c. powdered sugar, sifted
- 1 tbsp. milk or heavy cream
Here are the instructions that you need to follow to make this recipe:
- For the crust and topping: Preheat the oven to 350˚. Spray a 9 x 13 inch baking pan with cooking spray. Line the pan with parchment paper.
- Beat the butter, sugars, and vanilla in a large bowl with an electric mixer for 4-5 minutes, until combined and airy. Scrape down the sides and bottom of the bowl. Add the flour and salt to the bowl and mix at low speed until combined.
- With lightly moistened hands, press about 3/4 of the crust mixture along the bottom and slightly up the sides of your prepared pan. Refrigerate for 15 minutes. Place the remaining 1/4 of the crust mixture (about 1 1/2 cups) in the fridge until needed.
- Transfer the pan to the preheated oven and bake until the crust is golden brown, 20 to 25 minutes. Place on a wire rack to cool.
- For the filling: Toss the apple slices and vinegar together in a large bowl. Add the brown sugar, cornstarch, apple pie spice, and salt and toss well to coat. Spread the apples evenly over the crust, leaving a small border around the edges.
- Tear the reserved crust mixture into small pieces. Using your hands, combine the pecans with the dough and scatter the mixture evenly over top of the apples. Bake for 1 hour, rotating pan halfway through, until the apples are fork-tender and the topping is golden brown. Cool completely in the pan, about 1 to 2 hours.
- For the glaze: Combine the maple syrup, butter, cream cheese, powdered sugar, and milk or cream in a medium bowl. Whisk until combined and smooth. Once the bars are cool, lift from the pan using the parchment paper overhang and place on a cutting board. Drizzle evenly with the glaze. Cut into squares and serve.