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Apple Pie Bars from PHILADELPHIA®

Apple Pie Bars from PHILADELPHIA®

  • Prep

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PHILADELPHIA Cream Cheese

You'll know it's a special occasion when you get to enjoy a serving of these delicious bars.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 400 degrees F.
  2. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
  3. Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
  4. Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
  5. Bake 35 to 40 min. or until golden brown.
  6. Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.
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Reviews

toivosgrl55
1
9/8/2013

Delicious and totally worth the small amount of effort. I had to use another 1/2 tablespoon of water in the glaze to make it usable, and I used a 10x13 instead of what the recipe calls for. It turned out "too good" as my guy says.

DEE
1
9/2/2013

better than apple pie...

yolanda
0
9/13/2014

I tried to get my dough thin enough to go on a cookie sheet & couldn't so I used a large cake pan. I also used in season apples not granny smith...bad idea. They were starting to make their own juice by the time I got the dough done. So I put all of it in the pan & cooked it for longer (40-45 mins). When cooled the dough was not firm. They still taste good but don't stray from the original recipe. I will try again another time with grannys :)