These bar cookies are perfect to take along to a party, picnic, or on a family hike. Made with Musselman’s Cinnamon Apple Sauce.
Preheat oven to 350°F. Grease a 8x8 inch baking pan.
In large mixer bowl cream butter and brown sugar, then add the vanilla extract. Beat until light and fluffy.
Blend in flour, cinnamon, and baking soda, mixing well. Stir in oats. Press 2/3 of the mixture into the pan.
In a medium bowl, combine apple sauce, raisins, and walnuts. Spoon evenly over dough in pan.
Crumble remaining dough over top.
Bake for 40-45 minutes or until golden brown. Cool completely. Cut into bars.
What others are saying about this recipe
Double the amounts for the base / crumble. Your amounts only give 1/4 inch base without a reserve for crumble in a 9 x 13 pab. I used half whole wheat and half white wheat for more texture. Instead of raisins, another type of dried fruit like apricot is appealing. The crumble needs more texture; use whole wheat entirely for this part, another cup of chopped nuts and some chocolate chunks or chips. Even for the doubled recipe for, the time was perfect 45 minutes.
I forgot to mention in my review, that these are not chewy at all.