Cheddar Apple Pie Bars

7 Ratings

6 Reviews

Prep 30 min
Total 3 hr 20 min
Ingredients 5
Servings 12

This easy-as-pie bar is inspired by the classic Midwest Cheddar and apple pie combo.

By Aaron Hutcherson

Updated September 18, 2020

Make with

Pillsbury Cookies

Ingredients

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1 1/2

cups finely shredded sharp Cheddar cheese (6 oz)
2

large Granny Smith apples
1/4

cup plus 2 tablespoons all-purpose flour
3

tablespoons sugar

Steps

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1

Heat oven to 350° F. Line 8-inch square (2-quart) baking dish with cooking parchment paper, leaving paper overhanging on two sides.
2

Using pastry blender, mix 1 roll (16.5 oz) Pillsbury™ sugar cookie dough with 1 1/2 cups finely shredded sharp Cheddar cheese (6 oz) until evenly incorporated. Press two-thirds of mixture evenly in baking dish.
3

Bake 12 minutes.
4

Meanwhile, peel and thinly slice 2 large Granny Smith apples. In medium bowl, toss apples with 2 tablespoons all-purpose flour and 2 tablespoons granulated sugar. To remaining cookie dough mixture, add 1/4 cup all-purpose flour and 1 tablespoon sugar; combine with pastry blender. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
5

Spread apple mixture evenly over crust in baking dish; top with remaining cookie dough mixture. Bake about 40 minutes or until top is light golden brown.
6

Cool 2 hours. Cut into 4 rows by 3 rows.

After cooling at room temperature, the bars can be put in an airtight container and stored in the refrigerator. The longer they cool, the easier they will be to cut.

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 5g 24% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 220mg; 9%
Potassium: 55mg; 2%
Total Carbohydrate: 34g; 11%
Dietary Fiber 1g 4% Sugars 22g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;