danish apple bars

rhinemaidens3 avatar
By Laurie Sanders
from Seattle, WA

This has been a family favorite since the 1970's when my grandmother made them. No fewer than 3 of my aunts commented when I posted this picture on Facebook about how they were their favorite fall treat. I remember my mother making them at least once every autumn. They are lovely. The frosted flakes absorb the apple juices and turn the filling into a velvety, delicious mouthful.

serves A crowd! 12-24 people depending on how large you cut the pieces.
prep time 1 Hr
cook time 50 Min
method Bake

Ingredients For danish apple bars

  • 2 1/2 c
    all purpose flour
  • 1 tsp
  • 1 c
    cold butter cut into pieces
  • 1 lg
    egg - separated
  • 1/2 c
    milk (see instructions)
  • 10-12 md
    apples -- use a variety
  • 1 c
    white sugar
  • 1 tsp
  • 2 c
    frosted flakes cereal
  • 1 c
    powdered sugar
  • 1-3 Tbsp
    milk or cream

How To Make danish apple bars

  • 1
    For the pastry: combine the flour and salt. Cut in the cold butter. Separate the egg. Put the yolk in a 2/3 cup measuring cup and add enough milk to fill the cup. Pour into a bowl and beat the egg yoke with the milk. Mix into the flour/butter mixture to form a dough.
  • 2
    Divide the dough in half and roll first half out and transfer to large rimmed cookie sheet or jelly roll pan (15x10) that has been sprayed with cooking spray. Sprinkle frosted flakes evenly on the bottom crust.
  • 3
    Peel, core and slice apples. I like to use a mixture of Granny Smiths, Galas, Fuji and Cosmic Crisp Apples. If the apples are large, you might not need so many. Distribute the apples evenly on top of the frosted flakes.
  • 4
    Mix white sugar and cinnamon together and sprinkle evenly over the top of the apples. Roll out the second half of the dough and lay it over the top of the apples. Seal the edges and cut slits in the dough. Beat the egg white until frothy and brush on the top crust.
  • 5
    Bake at 375 degrees for 50 minutes. While baking, combine powdered sugar with enough milk or cream to make it easy to drizzle or spread. When the bars come out of the oven, top with the glaze. Cut into squares and eat warm or cold.