Yummy, moist apple bars drizzled with icing. You can opt out of using the glaze if you feel it's too sweet.
These are great! I used a chopped granny smith apple instead of raisins and made the glaze with apple juice instead of the milk and vanilla. Very moist and apple-y. I also used muffin pans and reduced the baking time. - 08 Nov 2004 (Review from Allrecipes US | Canada)
These are easy and taste great. This is a very versatile recipe. Try making them usingpumpkin butter and pumpkin pie spice OR peach butter and cinnamon. I love fruit butters, so I'll definitely be making this more often, especially in the Fall. - 15 May 2007 (Review from Allrecipes US | Canada)
These are good. I like my bars moist, dense and chewy. To accomplish that in these bars, I substituted 2 Tbsp. of Egg Beaters for the egg and used only 1/4 tsp. of baking soda. That way the batter doesn't rise very much and the bars become more chewy. I doubled the powdered sugar and used 1/2 tsp. clear vanilla and 2 1/2 Tbsp. milk for the glaze. My daughter also liked them. These would be great for people that don't like or can't have chocolate. - 09 Oct 2010 (Review from Allrecipes US | Canada)