Splenda Iced Toffee Apple Squares Anna Olson Recipes
SPLENDA ICED TOFFEE APPLE SQUARES /ANNA OLSON
Make and share this Splenda Iced Toffee Apple Squares /Anna Olson recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 1h
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 °F (180 °C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
- For base, stir butter and SPLENDA® Brown Sugar Blend to combine.
- Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms.
- Press into prepared pan and bake for 18 minutes.
- Cool while preparing filling.
- For filling, sprinkle diced apple over cooled crust.
- Whisk eggs, SPLENDA Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder.
- Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
- Cool to room temperature then chill completely, about 2 hours.
- For icing, beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth.
- Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
- To slice, remove squares from pan by lifting parchment and slice into 25 squares.
- Store squares refrigerated for up to 5 days.
Nutrition Facts : Calories 139.8, Fat 8, SaturatedFat 4.8, Cholesterol 34.4, Sodium 21.2, Carbohydrate 15.1, Fiber 0.7, Sugar 4, Protein 1.8
SPLENDA ICED TOFFEE APPLE SQUARES
Make and share this Splenda Iced Toffee Apple Squares recipe from Food.com.
Provided by Olha7397
Categories Bar Cookie
Time 1h
Yield 25 squares
Number Of Ingredients 16
Steps:
- Base:.
- Preheat oven to 350°F (180°C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
- Stir butter and SPLENDA® Brown Sugar Blend to combine. Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling.
- Filling:.
- Sprinkle diced apple over cooled crust. Whisk eggs, SPLENDA® Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
- Cool to room temperature then chill completely, about 2 hours.
- Icing:.
- Beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set. To slice, remove squares from pan by lifting parchment and slice into 25 squares.
- Store squares refrigerated for up to 5 days.
- Preparation Time: 20 minutes.
- Bake Time: 40 minutes.
- Makes: 25 squares.
- Chef Anna Olson.
Nutrition Facts : Calories 139.8, Fat 8, SaturatedFat 4.8, Cholesterol 34.4, Sodium 21.2, Carbohydrate 15.1, Fiber 0.7, Sugar 4, Protein 1.8
ICED TOFFEE APPLE SQUARES
Make and share this Iced Toffee Apple Squares recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 25 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line 9-inch baking pan on all sides with parchment paper, so that it hangs over the edge.
- BASE:.
- Stir butter and Splenda to combine, Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling,.
- FILLING:.
- Sprinkle diced apples over cooled crust. Whisk eggs, Splenda, and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will cover) and bake for about 25 minutes, until filling is set and starting to brown. Cool to room temperature then chill completely, about 2 hours.
- ICING:.
- Beat butter with Splenda and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
- Remove squares form pan by lifting parchment and slice into 25 squares.
- Refrigerate for up to 5 days.
Nutrition Facts : Calories 142.7, Fat 8.1, SaturatedFat 4.8, Cholesterol 36.4, Sodium 17.4, Carbohydrate 16, Fiber 0.7, Sugar 8.6, Protein 1.8
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