These apple and honey bars are a play on my grandmother's famous dream bars.
Traditionally the dream bars have a crispy, buttery, crust and are topped with chocolate chips and nuts in a brown sugar mixture. In this version, the crust is topped with the warm fall flavors of apples and cinnamon!
These bars also use honey in the filling, making them the perfect Rosh Hashana apples and honey dessert.
1 1/2 Cup flour
3/4 Cup brown sugar
3/4 Cup butter (1 1/2 sticks), very cold, cut into 1 inch cubes
1-3 Teaspoons very cold water
4 Tablespoons butter
6 Medium granny smith apples, peeled and chopped into 1 Inch cubes
1/2 Cup honey
2 Teaspoons cinnamon
2 Eggs, beaten
1 Teaspoon vanilla extract
1 Teaspoon baking powder
1/2 Cup all purpose flour
2 Cups pecan halves or chopped pecans
This recipe makes the crust first and then add the apple mixture on top and bakes a second time. The crust can be made up to two days in advance and kept in the refrigerator after baking.
Preheat oven to 350 degrees.
Pulse flour and brown sugar together in a food processor just until combined. Cut butter into 1 inch cubes and add to the food processor. Pulse until pea size crumbs appear. Pulse in 1 teaspoon very cold water.
Pat into a 9x9 square baking pan. Bake 15-20 minutes until slightly brown. (I usually have to leave it in for closer to 20 minutes.)
While the crust is baking, melt 4 tablespoons of butter in a pan and add the chopped apples and cinnamon. Cook over medium heat, stirring often, for about 10 minutes or until the apples begin to soften.
Once the apples are cooked, pour them into a mixing bowl. Add all other filling ingredients EXCEPT FOR PECANS. Stir until just combined.
Sprinkle the pecans over the baked crust to create a solid layer. You should not be able to see any of the crust through the pecan layer.
Pour the filling mixture over the crust and pecans. Bake for 40-45 minutes.
Allow to cool completely before cutting. I usually leave it in the fridge overnight so that I can make sure they are fully set before cutting and serving.