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Sugar Free Iced Toffee Apple Squares

Time

Yield

Ingredients

Ingredients

BASE

1/2 cup unsalted butter, melted, (125 mL)
1/4 cup SPLENDA® Brand Brown Sugar Blend, (60 mL)
1 cup all-purpose flour, (250 mL)
1/2 cup regular oats (not instant), (125 mL)
1/2 tsp. ground cinnamon, (2 mL)
dash salt

FILLING

1 cup peeled and diced apple, cut into 1/2 -inch (15 mm) squares, (250 mL)
2 lg. eggs
1/2 cup SPLENDA® Brand Brown Sugar Blend, (125 mL)
2 tsp. vanilla extract, (10 mL)
1/3 cup all-purpose flour, (80 mL)
1/2 tsp. baking powder, (2 mL)

ICING

1/2 cup unsalted butter at room temperature, (125 mL)
3 tbsp. SPLENDA® Brand Brown Sugar Blend, (45 mL)
1 tsp. vanilla extract cinnamon, for sprinkling, (5 mL)

Instructions

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

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