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