It’s hard to believe that today marks the midpoint of Fall Cookie Week! I sincerely hope you are enjoying it. What’s been your favorite so far? Personally, mine would have to be yesterday’s Frosted Pumpkin Cookies.

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

Today I’m changing things up a bit by making a bar cookie. Some folks might not think bars are actually a cookie, but for the sake of this week, let’s just assume they are.

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

I wanted to have a cookie with apple in it, so when I found this recipe for Autumn Apple Cookie Bars, I knew I had a winner. Plus they have butterscotch and coconut, which makes them that much better.

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

I’ve always been a huge fan of butterscotch. If you who have a Dairy Queen in your neck of the woods, you won’t be surprised to hear that butterscotch was always my preferred Dilly Bar flavor when I was a kid. So delicious!

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

Anywho, these bars are obviously a cinch to put together. Other than crushing the graham crackers and chopping the apples, you basically just dump everything else into the pan. And you must line your baking pan with aluminum foil! I learned that trick when I made my Oreo Filled Brownies and it has been a lifesaver ever since. Removing and cutting up things is now so simple.

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

Okay, okay. On to the recipe!

Autumn Apple Cookie Bars

Here’s what you will need:

2 cups graham cracker crumbs
3/4 cup butter, melted
1 cup old-fashioned rolled oats
1 (14 oz.) can sweetened condensed milk
2 ½ cups peeled, cored, finely chopped Granny Smith apples, or other firm, tart apples
1 cup butterscotch chips
1 cup flaked coconut
1/2 cup finely chopped walnuts

Let’s get baking:

Preheat oven to 350 degrees F.

Line a 13×9-inch baking pan with foil. (This will make cutting these bars a breeze.) Then lightly coat with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Sprinkle oats over crust. Pour sweetened condensed milk evenly over oats. Layer with apples, butterscotch chips, coconut, and walnuts.

Bake for 28 to 33 minutes or until lightly browned. Cool in pan on wire rack. When cool, lift up with edges of foil to remove from pan. Cut into individual bars.

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

Don’t they look decadent? If you love coconut, butterscotch, and apples, you seriously can’t go wrong with these. So yummy!

Surprise! I’m adding a ninth cookie to Fall Cookie Week! Stop by the Better Homes and Gardens Delish Dish blog where I’m sharing a recipe for Pumpkin Chocolate Palmiers.

Pumpkin Chocolate Palmiers | Inspired by Charm #IBCFallCookieWeek

These are certainly the fanciest cookies of the week. The chocolate and pumpkin work so well together.

The resulting cookie is soft, chewy, and packed with flavor.

Pumpkin Chocolate Palmiers | Inspired by Charm #IBCFallCookieWeek

You can read all about it and get the recipe here.

And in case you missed it yesterday, be sure to enter to win a KitchenAid® Artisan® Series Stand Mixer!

Autumn Apple Cookie Bar | Inspired by Charm #IBCFallCookieWeek

Inspired By Charm
Don’t forget to check out the rest of the sweet treats in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – ???
Sunday – ???

Inspired By Charm Paint Colors
Comments

  • TracyG at

    Hi Michael!
    The Autumn Apple Cookie Bars look so DELICIOUS but I HATE coconut. Any thoughts on if the bars will turn out OK if I omit the coconut? Thanks!

  • Dani at

    Hi Michael

    Have loved “Cookie Week”!! Thanks so much for the great recipes and the beautiful photos!

    • Michael Wurm, Jr. at

      I’m so glad to hear that Dani. Thank you!

      xo Michael

  • Brigitte at

    Michael, the apple bars sound delish! Could I make a suggestion that will cut out a prep step for you? I always use parchment paper, rather than foil, to line my baking pans. You can cut the corners to fold the paper in and it lifts out beautifully, along with no sticking onto the paper.

    • Michael Wurm, Jr. at

      Such a wonderful idea! Thanks Brigitte! I will give that a try next time.

      xo
      Michael

  • Karol at

    Can’t wait to try!! I’ll probably use dark chocolate chips instead of butterscotch in the cookie bars. My family doesn’t like butterscotch. They look soooo good! Great pictures!!

    • Michael Wurm, Jr. at

      You’ll have to let me know how they turn out with the chocolate chips. Happy baking!

      xo Michael

  • Alexa at

    Huge success in Moscow ( Russia ) , great recipe :):) everybody loved it !

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