Chewy Apple-Oat Bars with White Chocolate Cream Cheese Icing

Refrigerating the bars after icing them will set the icing as well as make for easy, clean cutting of the bars. Their taste and texture actually improve a day after baking, so make them a day ahead whenever possible. For a less decadent variation, skip the icing, and swap out the white chocolate chips for toasted walnuts. 

Makes about 20 two-bize-sized bars 

For the apple-oat bars: 

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 plus 1/8 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 cup old-fashioned oats (not quick cooking)

6 tablespoons unsalted butter, softened

6 tablespoons firmly packed dark brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

3/4 cup diced apple (about one small apple, I like Fuji or Honeycrisp)

4 ounces white chocolate chips 

For the white chocolate cream cheese icing: 

2 ounces white chocolate chips

2 ounces cream cheese, softened but still cool

1 tablespoon unsalted butter

1/2 teaspoon pure vanilla extract

1/3 cup confectioners' sugar (more or less, depending on your sweet tooth and how stiff you want the icing to be)

Ground cinnamon, for dusting

Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with aluminum foil (with a few inches of overhang on all sides) and spray the foil lightly with cooking spray. 

In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and oats and set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars and beat until smooth and lightened in color. Scrape the bottom and sides of the bowl, and beat in the egg and vanilla until well-blended. On low speed, blend in the dry ingredients. On the lowest speed or by hand, stir in the apple chunks and white chocolate chips. 

Spread the batter into the prepared pan and bake just until a toothpick comes out clean, about 35-38 minutes. Do not overbake. Let the bars cool in the pan on a wire rack for about 10 minutes, then use the foil "handles" to remove the slab from the pan. Let cool completely on the rack in the foil sleeve, at least 1 hour. 

Meanwhile, make the icing. In the microwave, melt 2 ounces of white chocolate chips in a small microwave-safe bowl in 30 second bursts at 50% power, stirring after each interval until smooth. In a small bowl, beat together the cream cheese, butter and vanilla until smooth. Add the melted white chocolate and beat until smooth. Beat in the confectioners' sugar until the icing is slightly thickened and sweetened to your liking. 

When the bars are completely cool, spread the icing in an even layer over the bars, using the foil to create a dam of sorts that will keep the icing from dripping down the edges of the bars. Refrigerate the bars with the foil sleeve until the icing is firm, at least 1 hour. 

Remove the slab from the foil to a cutting board and dust with cinnamon. With a large, sharp knife, cut into about 20 bars. Store in an airtight container in the refrigerator for up to 3 days.

Recipe Source: http://pieceofcakeblog.blogspot.com/2009/10/autumnal-party-perfection.html