Fall is the perfect time for a snack like gluten free snickerdoodle bars. Chef Carol Kicinski joins us in the kitchen to show us this easy bake recipe.
Apple Snickerdoodle Bars
½ cup unsalted butter, melted
½ cup plus 3 tablespoons sugar – use divided
½ cup light brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 ¼ cup gluten free flour
½ teaspoon kosher salt
1 medium apple, cored and diced (about 1 ½ cups diced)
1 ½ teaspoons ground cinnamon
Preheat oven to 350 degrees. Line an 8 by 8 inch baking dish with two pieces of parchment paper – crisscrossing them and leaving a couple inches overhang.
In a mixing bowl, combine the melted but, ½ cup sugar, and brown sugar, stir well. Stir in the egg, vanilla, flour, salt, and diced apple.
In a small bowl, combine the 3 tablespoons sugar with the cinnamon. Sprinkle evenly over the top of the batter.
Bake for 25 minutes or until the edges start to turn golden brown. Let cool completely in the pan.
Using the parchment paper, lift out of the pan and cut into 9 pieces.
Servings: Makes 9 bars.