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A close-up shot showcasing the golden-brown, cinnamon-sugar topped Apple Snickerdoodle Bars, perfect for a fall treat.
Lady Maria

BEST APPLE SNICKERDOODLE BARS

These Apple Snickerdoodle Bars perfectly blend cinnamon-sugar warmth with sweet-tart apples in a soft, chewy base. This autumnal treat is easy to make and customizable, making it perfect for potlucks, Thanksgiving, or a cozy afternoon.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium apples Honeycrisp or Granny Smith
  • 2 tablespoons granulated sugar for apple filling
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon for apple filling
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar for snickerdoodle base
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for topping
  • 2 teaspoons ground cinnamon for topping

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • Large bowl
  • Stand mixer or electric mixer
  • whisk
  • measuring cups and spoons
  • Parchment paper (optional)
  • Rubber spatula or wooden spoon
  • Toothpick

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine the diced apples, 2 tablespoons of granulated sugar, lemon juice, cinnamon, and nutmeg. Toss until the apples are evenly coated. Set aside.
  3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  7. Press about two-thirds of the snickerdoodle dough into the prepared baking pan, creating an even layer.
  8. Spread the apple filling evenly over the dough base.
  9. Crumble the remaining snickerdoodle dough over the apple filling. Don't worry about making it perfectly even.
  10. In a small bowl, combine the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon for the topping. Sprinkle evenly over the crumbled dough.
  11. Bake for 30-35 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  12. Let the bars cool completely in the pan before cutting into squares.

Notes

For dry bars, ensure accurate flour measurement (spoon and level). If bars are too gooey, toss diced apples with a tablespoon of cornstarch next time. If the dough is too sticky, chill it for 30 minutes before pressing. Tent the pan with foil if the topping browns too quickly. Add chopped nuts (walnuts or pecans), ground cloves or allspice to the apple filling, or a caramel drizzle over the cooled bars for variations. Chocolate chips can also be added to the dough. For gluten-free, substitute the all-purpose flour with a gluten-free blend. Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.