I believe my need to bake can be directly related to the weather. The lower the temperature, the higher my need to bake. Isn't that what fall and winter are all about? We got to keep ourselves warm with a little extra layer of insulation. So, it's not my fault that I bake more, it just goes back to natural survival instincts, right? :)I am definitely all about apples and pumpkins in the fall. I found this recipe online when I was looking for a way to use of some of the apple pie filling we canned last year. We're going apple picking this weekend so I needed to clear the way for more applely goodness. For using a couple of store-prepared products, this recipe is very good. Ryan and several of my friends really liked them. Enjoy!
1
pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2
cup firm butter or margarine
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
tablespoons all-purpose flour
1
teaspoon vanilla
1
egg
1
can (21 oz) apple pie filling (I just used a 1 quart jar of the apple pie filling I had canned last year)
1/2
teaspoon ground cinnamon
1/4
cup chopped walnuts (I did not use these)
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
- Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
