Description
These Cinnamon Toast Crunch Apple Pie Bars are a festive fall snack that always hits the spot. A flaky crust is layered with cinnamon sugar, apple slices, and crushed Cinnamon Toast Crunch cereal, then drizzled with a sweet 2-ingredient glaze!
Ingredients
Scale
For the Crust
- 2 1/2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1 cup cold butter, cubed
- 1 egg, separated – keeping both the yolk and the white
- 2/3 cup whole milk
For the Filling
- 1 3/4 cups Cinnamon Toast Crunch cereal
- 8 cups peeled and sliced apples (I used Granny Smith)
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
For the Topping
- reserved egg white
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For the Crust
- In medium bowl combine the flour and salt.
- Add the butter and using a pastry cutter or fork, combine the mixture until crumbly.
- Lightly whisk the reserved egg yolk and mix it into the 2/3 cup milk.
- Pour milk mixture into the flour mixture and with your hands combine to make a sticky dough.
- Divide the dough into 2 equal portions and flatten into disks.
- Cover with plastic wrap and refrigerate for a minimum of 30 minutes.
For the Filling
- Heat oven to 350°F
- Crush Cinnamon Toast Crunch into a fine crumb.
- Remove one chilled dough disc from refrigerator and on sheet of waxed paper roll into 15 1/2″ x 10 1/2″ rectangle.
- Transfer over to jelly roll pan or 10″x15″ glass pan with about 1/2″ of dough coming up the sides of the pan.
- Pour your crushed Cinnamon Toast Crunch on top of dough and spread the sliced apples evenly on top.
- Mix the powdered sugar and cinnamon in small bowl and sprinkle on top of your apples.
- Now remove your remaining dough from refrigerator and roll into 10″x15″ rectangle.
- Place on top of apples and using a fork or your fingers seal the edges of dough.
For the Topping
- Whisk egg white until foamy and brush on top of top dough.
- Mix cinnamon and sugar in a small bowl and sprinkle on top.
- Bake in preheated oven for 45 minutes, or until the crust is lightly browned.
- Allow the bars to cool for at least 1 hour.
For the Icing
- Mix powdered sugar and milk together until smooth.
- Drizzle over top of crust.
- Let cool for 1 – 2 hours until completely set before cutting into bars
Notes
- Chill the Bars After Adding Glaze: If you cut into them immediately the glaze will go everywhere and it will be a mess. A delicious mess, but a mess nonetheless. Wait a couple hours and it will firm up beautifully!
- When Are the Bars Done? They should be a light golden brown, and the sides should be just firm. Start checking on them in the last 5 minutes, though, so they don’t burn!
- Customize the Filling: Feel free to add chopped walnuts, chopped pecans, some extra cinnamon, brown sugar, etc.!
- Serve with Ice Cream: Apple pie is always better with a scoop of vanilla ice cream, and so are these pie bars.
- Storage: Store your apple pie bars covered in the refrigerator for 4-5 days.
