Chai is an awesome alternative to the standard pumpkin pie spice or cinnamon/nutmeg combination that is found in all things holiday. Here, it complements the sweet apples with so much flavor- ginger, cinnamon, cardamom, allspice, anise, and yes, black pepper. I like to use King Arthur's Chai Spice blend but you can also cut open a few chai tea bags and finely grind them to get the same warm flavors. These cookie bars are delightfully fall, moist and chewy, and with little bits of apple running throughout them. At room temperature, they're amazing. Warmed up with a scoop of vanilla ice cream, they'll knock your argyle socks off.
3 small apples, diced small
3 tablespoons light brown sugar
1/2 stick [56 grams] butter
Pinch of salt
2 sticks [226 grams] of butter, melted
1 1/2 cups [350 grams] granulated sugar
3 whole eggs
1 teaspoon vanilla extract
2 cups [275 grams] all-purpose flour
2 1/2 tablespoons chai spice
1/2 teaspoon salt
On the sidelines:
Maple Drizzle, recipe as follows
Preheat the oven to 350 degrees. Lightly grease a 11x7 inch baking dish.
Place the ingredients from the first bowl into a small pot or pan. Over medium-low heat, cook until the apples are softened and the sugar and butter have thickened. Let cool a tad.
In the second bowl, whisk together the wet ingredients.
In the third bowl, whisk together the dry ingredients.
Combine the wet and dry ingredients and stir just until combined. Fold in the cooked apples.
Spread the batter in the prepared baking dish and smooth the top.
Bake until the cookie bars are set and cooked through, roughly 45 minutes. Let cool. Drizzle with glaze.
2 cups [240 grams] powdered sugar
4 tablespoons [55 grams] maple syrup
1 teaspoon maple extract
3 tablespoons water
Pinch of salt
Whisk all ingredients together.