Someone at my son's school brought a pan of these to a bake sale last fall, and they were gone in about four minutes.
I tracked down the mom and asked for the recipe.
She laughed and said it was the easiest thing she makes.
Turns out she wasn't exaggerating. These old fashioned applesauce bars are basically a dump-and-stir recipe.
Soft, warmly spiced, and moist for days because of the applesauce.
I've made them probably a dozen times since then, and they always disappear.
Dust them with powdered sugar for a simple breakfast bar, or go all in with cream cheese frosting for a proper dessert.
One pan, 35 minutes, and you've got 24 bars ready to feed a crowd.
They stay soft at room temperature for days, so they're perfect for making ahead.
Whether you're packing lunchboxes or bringing something to a potluck, you can't go wrong with these.
Make them once and you'll see what I mean.
Applesauce Bars Recipe
These are a soft, cake-like sheet bar loaded with cinnamon, nutmeg, and applesauce.
Think of a spice cake in bar form, except easier to make and easier to eat.
The applesauce keeps them incredibly moist for days, which means they actually taste better on day two than day one.
They're not overly sweet on their own, which is why they work for so many occasions.
Breakfast, afternoon snack, lunchbox filler, potluck dessert. They do it all.
What I love about this recipe is how forgiving it is. You don't need a stand mixer, you don't need to cream anything perfectly, and the batter comes together in one bowl.
Ingredients Needed
Simple pantry ingredients, nothing you need to make a special trip for.
- Unsalted butter (½ cup), softened. Butter gives these bars a richer flavor than shortening or oil. Make sure it's at room temperature so it creams smoothly.
- Granulated sugar (1 cup). Clean sweetness that lets the spice and apple flavors come through.
- Large eggs (2), room temperature. Provide structure and lift. Room temp eggs mix in more evenly.
- Vanilla extract (1 teaspoon). Rounds out all the warm spice flavors.
- All-purpose flour (2 cups). Standard flour, nothing special needed.
- Baking soda (1 teaspoon) and baking powder (1 teaspoon). Dual leavening gives the bars a tender, soft crumb.
- Ground cinnamon (1 teaspoon). The backbone of the spice flavor.
- Ground nutmeg (¼ teaspoon). Just enough to add warmth without overpowering.
- Salt (¼ teaspoon). Brings everything together.
- Unsweetened applesauce (1 cup). The moisture source. It keeps the bars soft and adds a subtle fruity sweetness.
- Raisins or chopped walnuts (½ cup, optional). Add texture and extra flavor if you want them. Totally optional.
- Powdered sugar for dusting (or frosting of choice). The simplest finish. Or go big with cream cheese frosting.
Step-by-Step Instructions
The whole thing takes about 35 minutes from start to finish.
Step 1: Prep Your Pan
Preheat your oven to 350°F.
Grease a 9x13-inch baking pan or line it with parchment paper.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
Step 3: Cream the Butter and Sugar
In a large bowl, beat ½ cup softened butter and 1 cup sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla.
Step 5: Add the Applesauce
Stir in 1 cup applesauce until combined.
The batter might look a bit curdled at this point. That's totally normal and will smooth out once you add the flour.
Step 6: Fold in the Dry Ingredients
Add the flour mixture and stir until just combined.
Don't overmix. A gentle hand means tender bars.
Step 7: Add Mix-ins (If Using)
Fold in ½ cup raisins or chopped walnuts if you want them.
Step 8: Spread and Bake
Spread the batter evenly in your prepared pan.
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
The edges will pull slightly away from the pan when they're done.
Step 9: Cool and Top
Let the bars cool completely in the pan before topping and cutting.
Dust with powdered sugar for a simple finish, or frost with cream cheese frosting for something more indulgent.
Applesauce Bars Without Frosting
These bars are delicious on their own, and that's not just me being lazy.
The applesauce keeps them so moist that frosting is truly optional.
A light dusting of powdered sugar is all you need for a classic, old fashioned look.
This is the way to go for breakfast bars, lunchbox snacks, or any time you don't want something overly sweet.
Sometimes the simplest version is the best version.
Frosting Options
If you do want frosting, you've got a few great choices.
- Cream cheese frosting. The most popular pairing. Beat 4 oz softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and ½ teaspoon vanilla until smooth. Spread over completely cooled bars.
- Sour cream frosting. A tangier, lighter option. Mix ¼ cup sour cream, 2 tablespoons softened butter, 1 cup powdered sugar, and ½ teaspoon vanilla until creamy.
- Browned butter icing. Brown 3 tablespoons butter in a saucepan until nutty and golden. Whisk in 1 cup powdered sugar and 2-3 tablespoons milk until you get a pourable glaze. Drizzle over the bars.
- Simple powdered sugar dusting. The unfussy option. Just sift powdered sugar right over the top before cutting.
Fair warning: If you frost with cream cheese, the bars need to be refrigerated.
Tips and Tricks
A few small things that make a big difference.
- Don't overmix after adding flour. Stir until the flour just disappears. Overmixing makes the bars tough instead of tender.
- The batter will be thick. Use an offset spatula to spread it evenly in the pan.
- Bars are done when edges pull from the pan. The center should be set but not dry. A toothpick with a few moist crumbs is perfect.
- Cool completely before cutting. I know it's hard to wait, but warm bars crumble. Cool bars cut into clean squares.
- For extra moist bars, slightly underbake. Pull them at 18 minutes if you like them on the fudgier side.
- Use a sharp knife for clean cuts. Wipe the blade between cuts for picture-perfect squares.
Storage
These bars keep well thanks to all that applesauce moisture.
- Unfrosted, room temperature. Store in an airtight container for 3-4 days.
- Unfrosted, refrigerator. Wrap tightly and keep for up to 1 week.
- Frosted with cream cheese. Must be refrigerated. Good for up to 5 days.
- Freezer. Freeze unfrosted bars individually wrapped in plastic wrap, then foil. Good for up to 3 months. Thaw at room temperature before eating.
Pro tip: Bars with applesauce stay moist longer than traditional bars, but the extra moisture means they can mold faster at room temperature in warm weather. When in doubt, refrigerate.
Recipe
Old Fashioned Applesauce Bars
Ingredients
Applesauce Bars
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup raisins or chopped walnuts optional
- powdered sugar for dusting or frosting of choice
Instructions
Make the Bars
- Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Add applesauce and stir to combine. The batter may look curdled, that is normal.
- Fold in the dry ingredients until just combined. Do not overmix.
- Stir in raisins or nuts if using.
- Spread batter evenly in prepared pan. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before dusting with powdered sugar or frosting. Cut into 24 bars.
Notes
- Don't overmix: Stir the flour in gently for tender bars.
- Curdled batter: The batter may look slightly curdled after adding applesauce. This is normal and resolves when flour is added.
- Storage (unfrosted): Room temperature in an airtight container for 3-4 days, or refrigerate up to 1 week.
- Storage (frosted with cream cheese): Must be refrigerated, up to 5 days.
- Freezing: Freeze unfrosted bars individually wrapped for up to 3 months.
- Egg-free option: Increase applesauce by ¼ cup and add 1 extra teaspoon baking powder. The bars will be slightly denser but still moist.
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