Wednesday, August 21, 2013

Roasted Hatch Chile Apple Bars

This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.

Roasted Hatch Chile Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
1 egg
1 C packed brown sugar
1 C peeled and finely chopped apples ( I use Jonagold)
3 roasted and peeled Hatch Chiles, diced
3/4 C Caramel topping
1/4 C Flour

Spray a 9"x13" baking dish with a vegetable spray

In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks
Stir in the egg
Stir in Hatch Chiles
Reserve 1/2 C of this mixture

Press remaining mixture into the pan
Bake at 350 degrees for 15 minutes

Sprinkle apples over the crust

In a small bowl, mix caramel topping with flour
Drizzle over apples

Spread reserved crumbs over apples
Bake at 350 degrees for 20 - 25 minutes

Cool completely up to 2 hours
Cut into rows, 9"x4"

Peace in the Kitchen!

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