For a good supply of lunchbox treats, make a double batch of these apple-walnut bars and freeze individual bars wrapped in foil.
Make Ahead Tip: Store in an airtight container for up to 1 week. Freeze for longer storage.
- 32 graham cracker squares
- 1 teaspoon ground cinnamon
- 2/3 cup dried apples
- 1/2 cup sugar
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, chopped and toasted (see Tip)
- 2 tablespoons confectioners’ sugar
- Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Preheat the oven to 300 degrees F.
Coat an 8 by 12-inch baking dish with cooking spray.
Process the graham crackers and cinnamon in a food processor until you have fine crumbs. Leaving about 1/2 cup in the workbowl, transfer the crumbs to another container. Add the apples to the workbowl and process until coarsely chopped.
Combine the sugar, egg whites, egg, vanilla and salt in a large bowl. Beat with an electric mixer on high speed until thick, about 3 minutes. Fold in the apple mixture and walnuts just until combined. Transfer the batter to the prepared baking dish; smooth the top with a wet rubber spatula. Bake until the top feels dry and a skewer inserted in the center comes out clean, 30 to 35 minutes.
Let cool completely on a wire rack. Dust lightly with the confectioners’ sugar and cut into 15 bars.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
148 calories; 4g total fat; 0g total saturated fat; 14mg cholesterol; 216mg sodium; 25g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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