Apple Cobbler Shortbread Squares Recipes

THE BEST APPLE CRISP BARS

Steps:

• Preheat oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined. The dough will be crumbly.
• Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.
• In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, sugar, and salt. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.
• Cut the butter into small cubes.
• In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle the topping evenly over the apples.
• Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling.
• Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.

APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
• Shortbread Base:
• Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
• Apple Filling:
• In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
• Topping:
• Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
• Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
• Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

SIMPLE SHORTBREAD SQUARES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
• Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
• Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
• Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

CRANBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.

SALTED CARAMEL APPLE PIE BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
• Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
• Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

APPLE SHORTBREAD BARS

Steps:

• Preheat oven to 350 degree F.
• In a large mixing bowl, cream together the butter and powdered sugar. Add 2 cup flour, salt and vanilla until combined. Press into a 13×9 baking dish.
• In a mixing bowl, using your hands, combine brown sugar, 2Tbsp flour, 2 Tbsp butter, cinnamon and oats. Mix until coarse crumbles. Add diced apples (you want to make sure your apples are diced very very small. Sprinkle mixture over top of crust. Bake for about 25 minutes (crust may appear to be under cooked, that's okay).
• Cool on counter, then move to refrigerator for at least 2 hours until chilled.
• Cut bars into squares (or triangles). In a small bowl, whisk the glaze ingredients together until smooth. Drizzle over cut bars. Glaze will harden slightly in fridge. Enjoy!

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

APPLE CRISP BARS

Steps:

• Preheat oven to 350 and line an 8 inch square pan with foil or parchment paper.
• Beat the butter until light and fluffy. Add in the sugar beat until creamy. Mix in the flour until just combined. Place the dough into the lined pan and prick with a fork several times over the surface. Bake for 15 minutes.
• Toss the sliced apples together with sugar, flour, cinnamon, and nutmeg. Pour over the prebaked crust.
• Combine the flour, oats, butter, and cinnamon until just combined. Sprinkle over apples. Return to the oven and bake for additional 30-35 minutes.
• Once baked, let cool for 10 minutes in the pan, then carefully lift out the parchment paper and let cool completely before slicing into bars.