Apple Walnut Bars

Apple Walnut Bars give you all the warm, spiced flavors of apple pie in a quick, fuss-free bar. They bake up with a thin, slightly crisp top and a moist, tender interior full of apple and cinnamon, with crunchy walnuts scattered throughout. These bars are great on their own, but also fantastic served warm with vanilla ice cream or a drizzle of caramel for a special treat.

Baked Apple Walnut Bars are an easy dessert to bring to a holiday gathering, potluck, or weeknight dessert. They work particularly well when apples are at their freshest in the fall, but they’re simple enough to make any time of year.

Video

A video demonstration of this recipe is available on the original post to guide you through the steps if you prefer a visual tutorial.

What you need to make Apple Walnut Bars

• ½ cup butter (melted)
• 1 cup granulated sugar
• 1 large egg
• 2 medium Granny Smith apples (peeled, cored, and chopped)
• ½ cup chopped walnuts
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ tablespoon ground cinnamon
• Non-stick cooking spray (for the pan)

See the recipe section below for full quantities and step-by-step instructions.

How to make Apple Walnut Bars

These bars are straightforward and come together quickly. Start by melting the butter, then combine it with the sugar and egg until the mixture is smooth and well blended.

Fold in the chopped apples and walnuts, then stir in the flour, baking soda, baking powder, salt, and cinnamon. The batter will be fairly thick because of the apple pieces and nuts.

Spread the batter evenly in a sprayed 9-inch square baking pan and bake at 350°F (175°C) for 45–50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.

Let the bars cool in the pan before slicing. Serve them at room temperature or warm, and pair with vanilla ice cream or a drizzle of caramel sauce for an indulgent finish.

Adaptations for dietary restrictions

Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Most cup-for-cup mixes will work in this recipe; the texture may vary slightly depending on the blend you use.

Storage

Store baked bars at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. You can freeze the bars for longer storage—wrap tightly and freeze for up to 2 months. To serve from frozen, thaw overnight in the refrigerator and warm briefly in a 350°F oven if desired.

Recipe

Ingredients

• ½ cup butter, melted
• 1 cup granulated sugar
• 1 large egg
• 2 medium Granny Smith apples, peeled, cored, and chopped
• ½ cup chopped walnuts
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ tablespoon ground cinnamon
• Non-stick cooking spray

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9-inch square pan with non-stick cooking spray.
2. Melt ½ cup butter and place in a large mixing bowl.
3. Add 1 cup granulated sugar and 1 large egg to the butter; beat until well combined.
4. Core, peel, and chop the apples. Stir the apples and ½ cup chopped walnuts into the butter mixture.
5. Add 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ tablespoon ground cinnamon. Mix gently until combined—the batter will be thick.
6. Spread the batter evenly in the prepared baking pan.
7. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
8. Cool the pan on a wire rack, then cut into 9 bars. Serve warm or at room temperature.

Nutrition (approximate per bar)

Calories: 299 | Carbohydrates: 40 g | Protein: 3 g | Fat: 15 g | Sodium: 224 mg | Fiber: 2 g | Sugar: 27 g

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