Although it’s fall and apple season, one thing I like about apples is that they are available all year long without a substantial difference in quality or sweetness – unlike trying to buy strawberries in MN in the winter. That means this doesn’t have to be a seasonal treat. That said, when I’m planning treats for our hunting trips I’m always attracted to apple treats because they are in season and Pinterest is usually abounding with pumpkin and apple recipes. I also like bars that I can just pick up and eat – it’s a much better way to eat treats at duck camp than with a fork and plate. I found these glazed maple apple blondies from The Recipe Critic and they turned out to be just what I was looking for.
They are soft and moist with chunks of apple baked in, and I love how the maple glaze penetrated down into the blondies. But they are firm enough to pick up and eat – although you will need a napkin, or just be willing to lick your fingers. These are probably one of my favorite apple bars that I’ve ever made.
Here’s what you need:
Start by chopping up three apples into small pieces. I like to start by quartering and coring my apples and then dicing them from there. Honeycrisp apples are my favorite – because they are the Minnesota apple after all.
Then it’s time to make the batter for the blondie. Start by adding some melted butter, brown sugar, maple syrup and vanilla to a mixer.
Beat it until well blended. Then add two eggs and beat some more. Finally add in your dry ingredients – flour, salt, and baking soda – and gently mix just until combined.
Fold in the apples by hand. The batter is going to be really thick.
To bake the bars, line a 9×13 pan with parchment paper and spray it with cooking spray – this will make them come out a lot easier. Pour in the batter and smooth out with a rubber spatula.
Bake at 350 degrees for about 23-30 minutes or until golden brown. If you try the toothpick test, it should come out with moist crumbs.
Notice the holes in the cake? Those aren’t poked with a toothpick like a poke cake, but are little bubbles from when air bubbles popped during baking – I think due to the apples being mixed in and creating gaps . This will create a natural poke cake effect when we pour on the glaze, which we’re going to mix up next.
In a small sauce pan, melt some butter over medium heat. Whisk in maple syrup and some more brown sugar until it dissolves. Bring to a boil and allow to cook and thicken for about 2-3 minutes.
Pour on top of the still warm blondies.
Allow them to sit and you’ll notice that the glaze soaks in to the bars.
Once it’s cooled, lift the bars out of the pan using the parchment.
Slice into bars and enjoy.
- Bars:
- 2 c flour
- ¾ t salt
- ¼ t baking soda
- 1-1/3 c brown sugar
- ½ c butter, melted and cooled
- ½ c maple syrup
- 2 t vanilla
- 2 eggs
- 3 c chopped & peeled apples, about 3 medium
- Maple Glaze:
- ¼ c butter
- ½ c maple syrup
- ¼ c brown sugar
- Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper and spray with cooking spray.
- Mix together flour, salt and baking soda, set aside.
- Beat together brown sugar, butter, maple syrup, and vanilla until well blended. Beat in eggs. Add dry ingredients and beat just until combined.
- Fold in the apples by hand.
- Spread in the prepared baking pan.
- Bake 25-30 minutes until golden brown and a toothpick inserted into the bars comes out with moist crumbs.
- Start the glaze as soon the bars come out of the oven. In a small saucepan, melt the butter over medium heat. Whisk in syrup and brown sugar and bring to a boil. Continue to cook for 2-3 minutes to thicken. Pour over the still warm blondies.
- Allow to cool completely. Remove from pan using the parchment and slice into bars.
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