*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are great! I used a chopped granny smith apple instead of raisins and made the glaze with apple juice instead of the milk and vanilla. Very moist and apple-y. I also used muffin pans and reduced the baking time.
These are easy and taste great. This is a very versatile recipe. Try making them usingpumpkin butter and pumpkin pie spice OR peach butter and cinnamon. I love fruit butters so I'll definitely be making this more often especially in the Fall.
These are good. I like my bars moist dense and chewy. To accomplish that in these bars I substituted 2 Tbsp. of Egg Beaters for the egg and used only 1/4 tsp. of baking soda. That way the batter doesn't rise very much and the bars become more chewy. I doubled the powdered sugar and used 1/2 tsp. clear vanilla and 2 1/2 Tbsp. milk for the glaze. My daughter also liked them. These would be great for people that don't like or can't have chocolate.
I made this for a class party and it was a big hit! Very moist and naturally sweet; not so much the overbearingly artificial sweetness that so many desserts have nowadays. Instead of raisins I chopped up a granny smith apple into little bits and put that into the mix. My one teacher even said "Now that's what I'm talking about!" when I gave him a piece haha!
I had never had apple butter before but really wanted to try baking with it. I didn't use the raisins in the bars because my kids don't like them. After drizzling these with frosting I sprinkled some with golden raisins and I liked them much better with the raisins. If I were to make again I would definitely add the raisins or even craisins into the batter. These were very moist and even now into the 3rd day they are very good and my husband and I are enjoying them in our lunches.
Loved this! Tastes a lot like a spice cake. My fiance and I substituted an apple for the raisins and it was a nice touch. I don't have apple pie spice so I added a combination of allspice cinnamon ginger and nutmeg (basically homemade apple pie spice minus cardamom). Only change I'll make next time is using baking powder instead of baking soda so it won't rise as much (it would be less cakey this way). A lot of reviews say it doesn't need the glaze but I think it added the perfect touch. Paired with some ice cream and coffee it was a great end to a nice fall day!
Delicious. Soft tender cake nicely spiced quick and easy to whip up. I was a little leery of just throwing all the ingredients in together and beating as directed but there was no problem. Nice as it makes for easier cleanup. I followed this recipe but used half whole wheat flour and pumpkin butter along with pumpkin pie spice. I also left out the raisins. These truly don't need the glaze but they are much prettier with it so I just drizzled it on lightly. Thank you for sharing a great little recipe!
This recipe was a great way to use up some apple butter I found in my pantry. I used dried cranberries instead of raisins. My family thought they were ok but we're more chocolate people. I took a batch to work and they went fast! I'm going to take another batch to work for Thanksgiving.
Moist and Yummy! I made a few changes only because of what I had/didn't have in the cupboard. Did not have raisins and had an overabundance of apple butter so I added a full cup of apple butter. Didn't frost but baked in muffin pans and they were DELICIOUS!
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