Peanut Butter Apple Bars

Can we all take a moment to praise apples?

Sweet orbs of sugary, autumny goodness. Whenever I go to my dining hall, I have three objectives: acquire coffee (all day every day), acquire granola, and acquire apples, lots of apples.

I usually stash them in my backpack so that I can just whip one out in the middle of class, or walking to class, or whenever. Portability- always a good thing when it comes to food. Nom and go.

Well, as you might know, I’m now cooking and/or baking for more than just me and my family. Which is actually really great, because over the summer I was just churning out baked goods and subsequently devouring them all myself. But it also means I have a shorter time frame between when baked goods come out of the oven and when they are promptly devoured.

Crafty kitchen in the autumn-time, forgive my misplaced nostalgia.

Honestly, the base for these cookies turned out a bit dry. It’s all dat peanut butter- you’ve got to augment it with some liquids so that it doesn’t all evaporate in the oven. In this updated recipe, I’ve added more applesauce and more butter/margarine. Nonetheless, these bars look real nice.

One last note: leave the skins on the apples! They’re full of fiber and a bunch of other nutrients that take apple from a simple fruit to a superfood. And personally, I like the added texture!

Peanut Butter Apple Bars
(adapted from Elissa at 17 & Baking)

5 apples, cored and sliced
1 tablespoon lemon juice
1 tablespoon brown sugar
2 cups whole wheat flour (or sub. all purpose)
1 tsp baking soda
1 1/2 tablespoons cinnamon
1/2 tsp nutmeg
1 1/2 cups peanut butter
1/4 cup maple syrup (or sub. agave)
1/2 cup applesauce
1/3 cup almond milk (or sub. any nut milk)
1 tsp vanilla extract
3 tablespoons margarine, melted

In small bowl, combine apple slices with lemon juice and brown sugar. Toss to coat the apples, and set aside.

In another bowl, combine flour, baking soda, cinnamon, and nutmeg. Sift and make a well in the center. Add peanut butter, maple syrup, applesauce, almond milk, vanilla, and margarine. Stir just until dough forms.

Grease a 13×9 in. sheet pan. Press dough into pan and along sides. Layer apples in rows on top of dough. Bake at 350 degrees for 20 minutes, or until dough just starts to brown along the edges. Be careful not to overbake. Makes about 20 bars.


That’s all from me at the moment, considering I’m actually typing this from my psychological statistics class and the teacher keeps catching me glancing at food porn. Ah well. Worth it.

Happy nomming,


8 responses to “Peanut Butter Apple Bars

  1. mmm, peanut butter and apples… our trees are overflowing with apples right now, they’re almost ripe… sooo close…

  2. I quite like the rustic texture there with the skins on, bonus they’re good for you too. As for baking for the masses, I know what you mean. Every now and then I arrive with a little pink metallic bag which so happens to fit my double tiered cake trays perfectly. There’s always a few extra folk hanging around my department on those days :)

    • Ahah, a dead give away. I actually tried to save some cookies for a club meeting the other day, only to find that the tray I had hidden oh so conspicuously had been devoured. At least it’s a sign that you’re doing something right! :)

  3. What a perfect blend of fall ingredients. I’m imagining the way my apartment will smell when these are in the oven. I think “heaven” is an apropos term.

  4. Being a Belgian, I am not a big fan of PB so I think I will use home-made almond butter in this tasty recipe! :) Yum!

  5. Amazing!! I absolutely love cinnamon so I dusted a little bit of extra on top after taking these out of the oven. Divine :)

  6. Wow, these look delicious! Peanut butter and apples are a great combo :)

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