The secret to having a hearty meal is to close with a sweet but healthy treat. These desserts are relatively easy to prepare and should have your kids’ attention.
What makes a dessert just right for everyone: the one who whip it up and the ones who lap it up? It must be easy to cook and it should satisfy the taste buds.
A really delicious dessert that we love to stuff in our mouth actually takes a great deal of time to prepare and it may not be that easy to make.
Here are two recipes that will help you finish your meals on a delicious note, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favourite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavour, you can make it simple to satisfy your craving for a taste of autumn at its best.
* Source: Family Features
Caramel Crumble Bars
- 1 box (432g) yellow cake mix, dry
- 1/2 cup butter, softened, plus 2 tbsp, divided
- 3/4 cup Musselman’s Apple Butter, plus 3 tbsp
- 1 egg
- 1 package (312g) caramels, unwrapped
- 2/3 cup walnuts, chopped
- 2/3 cup flaked coconut, sweetened
- 2 tbsp butter, melted
- Heat an oven to 177°C. Grease a 13-by-9-inch baking pan.
- With an electric mixer on a low speed, beat the dry cake mix and the 1/2 cup softened butter until the mixture is crumbly. Spoon 1 cup cake mix mixture into a medium bowl; set aside.
- Add the 3/4 cup apple butter and egg to the remaining mixture. Beat on a medium speed until smooth and creamy.
- Spread evenly into a pan. Bake for 20 minutes, or until starting to brown and the top is set.
- Place the caramels, 2tbs butter and the remaining apple butter in the microwavable bowl. Microwave on a high temperature for 3-4 minutes, stirring every 30 seconds until smooth and melted.
- Pour the caramel mixture evenly over the partially baked crust. If the caramel has cooled and set, microwave for 1 minute until soft and pourable.
- Combine the walnuts, coconut and 2tbsp melted butter with the reserved cake mix mixture. Mix until crumbly.
- Break up the topping and sprinkle evenly over the caramel.
- Bake for 16-18 minutes, or until the topping is starting to brown. Cool completely before cutting into bars.
Easy Apple Pie Bars
Prep time: 20 minutes
Cook time: 1 hour
- Nonstick cooking spray
- 7 cups Granny Smith apples, peeled, cored and diced
- 1 cup Musselman’s Apple Butter
- 1 1/2tsp vanilla extract, divided
- 1/2 cup brown sugar
- 2 frozen pie crusts, defrosted
- 1 egg white
- 2 tbsp sugar
- 1/2tsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
- Heat an oven to 177°C. Grease a 9-by-13-inch pan with the nonstick cooking spray.
- Place the diced apples in a large mixing bowl. Add apple butter, 1tsp vanilla and brown sugar. Mix until apples are evenly coated.
- Place one pie crust in the bottom of the greased pan. Slowly stretch out the crust to cover the pan’s bottom. Cut some edges off, if necessary. Spread the apple filling evenly over the crust.
- With a rolling pin, roll the second crust to make it same size as the pan. Place the second crust on top of the apple pie filling and tuck down edges to cover.
- To make topping: In a small bowl, whisk the egg white until foamy and brush over the crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over the crust.
- Bake for 50-60 minutes until the crust is golden brown. Remove from the oven and cool slightly before cutting.
- To make glaze: In a small bowl, combine the powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over the cooled bars and serve.