Apple Spice Cookie Bars

When Katie posted these the other week, I saved this recipe right away! I wanted a weeknight dessert that wasn't too out of control but still full of fall flavors. And these bars certainly delivered! The brown sugar keeps them slightly gooey, which combines with the spices and pieces of apple to make a delicious school night snack.

I baked these for longer than Katie suggests, and even then the bars were not very firm - but don't worry - that's good! Also, I didn't have allspice or cloves so I just substituted 1/8 teaspoon of pumpkin pie spice for both of them combined.

I used turbinado, or raw, sugar on the top as well, instead of the cinnamon sugar. If you have never used it before, here is what the box looks like:

It's a very coarse sugar, that when sprinkled on top of a baked good, gives it texture and added sweetness. Enjoy!

Apple Spice Cookie Bars
from Good Things Catered
Makes 18 bars

2 cups plus 2 tablespoons all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
small pinch ground cloves
1/2 cup butter, melted
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon vanilla extract
2 apples, peeled, cored and diced (a little less than 2 cups)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and grease 9x13 pan with baking spray.

In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside.

In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving. (Bars will be very soft.)