Gingerbread Squares with Brandied Apples

Prep Time: 20 min | 40 min
Yield: 16
  • 32 Gingersnaps, crushed
  • 1/2 C Flour
  • 1/2 C Powdered Sugar
  • 1/2 C Butter
  • 3 Large Apples, peeled cored and sliced
  • 2 T All Purpose Flour
  • 1 T Sugar
  • 1 t Cinnamon
  • 1/4 C Brandy
  • 1/2 C All Purpose Flour
  • 3/4 C Brown Sugar
  • 1/4 C Flour
  • 3/4 C Powdered Sugar
  • 1/2 t Vanilla Extract
  • 1/4 C Milk
December 20, 2015

The Story

In our list of Christmas cookies, we couldn’t forget to include a bar cookie!  They are simple to make, bake in one pan, one batch gives a good yield, and sometimes with the hustle bustle of the holidays, you really need that.  This recipe is like eating an apple pie and a gingersnap at the same time, and is delicious served warm with a scoop of vanilla ice cream on top.


Combine the first four ingredients in a bowl and mix well.  Press into a 9×13 pan (If you desire a thicker base, use an 8×8).

In another bowl, combine the next 5 ingredients and mix well.  Layer the apples on top of the crust.

Combine the last 3 ingredients in a bowl and knead well.  Spread them over the apples.  Bake at 375 for 40-50 minutes.

Once cool, drizzle the glaze over the bars.  Cut into squares and enjoy!

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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