Recipe: Honey Apple Bars for a sweet new year

Kitchen-tested in Glendale – a make ahead dessert that travels well

Rosh Hashanah is a time to gather with family, reflect on the year that’s passed, and welcome a sweet new beginning. Apples and honey have long been cherished symbols of the holiday, representing the hope for a year filled with sweetness, joy, and abundance. While a classic apple cake has earned its place on countless holiday tables, sometimes it’s fun to shake up tradition — without anyone asking, “Wait…where’s the cake?” 

These Honey Apple Bars deliver all the comforting flavors of a traditional apple cake in an easy-to-serve, grab-and-go format. Filled with tender apples, cinnamon, and honey, they’re simple to make ahead, easy to transport to bubbe’s house, and perfect for feeding a crowd. Fewer crumbs around the table is always a bonus! 

They’re so delicious, you’ll want to make them year-round. Sneak a square for breakfast, or pack one (or two) in a lunchbox—we won’t judge! Sweet, easy to make, and perfect for sharing, these bars prove that sometimes the best way to honor tradition is by giving it a delicious new twist. 

From my family to yours, Shana Tova! 

Honey Apple Bars 

Yield:  9 bars 

Ingredients: 

For the Filling: 

• 2 medium Golden Delicious apples 
• 2 medium Granny Smith apples 
• 2/3 cup light brown sugar 
• 2 tablespoons raw honey 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 2 teaspoons cornstarch 

For the Crust: 

• 12 tablespoons unsalted butter 
• 1/2 cup sugar 
• 2-1/4 cups all-purpose flour 
• 2 tablespoons cold water 

For the Glaze: 

• 2 tablespoons unsalted butter 
• 1/4 cup raw honey 
• 1/2 cup heavy whipping cream 
• 1/4 teaspoon vanilla 
• 1/4 teaspoon salt 

Directions: 

For the Filling: 

1. Peel and core the apples. Cut into small chunks.  
2. In a medium saucepan, add the apples, brown sugar, honey, cinnamon, and nutmeg.  
3. Cook over medium heat, stirring until the apples begin to become soft and begin to break down, about 8-10 minutes.  
4. Stir in the cornstarch and continue cooking for 3-4 minutes, until the apple mixture thickens. Remove from heat and set aside until needed. 

For the Crust: 

1. Preheat oven to 350 degrees Fahrenheit. Line a 9-by-9-inch pan with parchment paper, overhanging the sides. Set aside.  
2. Add the butter, sugar, flour, and water to the work bowl of a food processor. Process until a crumbly dough forms. 
3. Reserve 2/3 cup of the crust dough. Using your fingers, press remaining dough into the baking pan, making sure it’s spread evenly. Bake at 350°F for 12-14 minutes, until the edges begin to turn lightly golden. Let cool for 15 minutes. 
4. Top crust with apple filling. Tear the reserved dough into pieces and scatter over the apples.  
5. Bake 35-40 minutes until the top is lightly golden brown. Remove from oven and cool completely before cutting into squares and glazing. 

For the Honey Glaze: 

1. Melt butter and honey in a small saucepan over medium heat. When melted, whisk for 1 minute and then let cook for 4 minutes. 
2. Raise heat to medium-high and whisk in the whipping cream. Bring to a soft boil. 
3. Remove from heat and whisk in the vanilla and salt. Let cool to room temperature before drizzling over bars*.  
4. Cover and store bars in the refrigerator for up to 4 days.  

* Refrigerate leftover glaze and pour over ice cream, if desired. 

Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.