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Apple Bars
Reviews:
October 07, 2003

This was a very good, simple recipe, perfect for fall baking. I think if some people are experiencing problems with this not turning out firmer it could be the type of apple they are using. Granny Smith are known to keep their shape when cooked or baked, whereas a macintosh or cortland are going to cook down quite a bit. It all depends what kind of apple you prefer to work with. We like the macintosh here so I don't mind if the bars don't come out as firm, the flavor we enjoy is there. Give it a try, but keep in mind the type of apple you use will most likely affect the outcome. Thanks for the recipe!

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