Splenda Iced Toffee Apple Squares Food

ICED TOFFEE APPLE SQUARES

Steps:

• Preheat oven to 350°F Line 9-inch baking pan on all sides with parchment paper, so that it hangs over the edge.
• BASE:.
• Stir butter and Splenda to combine, Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling,.
• FILLING:.
• Sprinkle diced apples over cooled crust. Whisk eggs, Splenda, and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will cover) and bake for about 25 minutes, until filling is set and starting to brown. Cool to room temperature then chill completely, about 2 hours.
• ICING:.
• Beat butter with Splenda and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
• Remove squares form pan by lifting parchment and slice into 25 squares.
• Refrigerate for up to 5 days.

TOFFEE APPLE SQUARES

Steps:

• Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it - you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
• For the base, whizz everything together in a food processor. (If you don't have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
• Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
• For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.

SPLENDA ICED TOFFEE APPLE SQUARES

Steps:

• Base:.
• Preheat oven to 350°F (180°C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
• Stir butter and SPLENDA® Brown Sugar Blend to combine. Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling.
• Filling:.
• Sprinkle diced apple over cooled crust. Whisk eggs, SPLENDA® Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
• Cool to room temperature then chill completely, about 2 hours.
• Icing:.
• Beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set. To slice, remove squares from pan by lifting parchment and slice into 25 squares.
• Store squares refrigerated for up to 5 days.
• Preparation Time: 20 minutes.
• Bake Time: 40 minutes.
• Makes: 25 squares.
• Chef Anna Olson.