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Red Hot Apple Squares

Some red hots will melt during baking, others will stay crunchy.


  • 1 cup butter or margarine, softened
  • 1 cup sifted powdered sugar
  • 2 eggs
  • 1/2 to 1 teaspoon lemon extract
  • 4 cups Pillsbury All-Purpose Flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (21 ounce can) prepared apple pie filling
  • 1/2 cup chopped nuts
  • 3/4 cup (6 1/2 ounces) red cinnamon candies


  1. Heat oven to 350 degrees F.
  2. There is no need to sift flour; measure by lightly spooning into cup and leveling off.
  3. In large mixer bowl, combine butter, powdered sugar, eggs, lemon extract, flour, baking soda and salt; blend at low speed until moistened.
  4. Firmly press 2/3 of dough into bottom of ungreased 15 x 10 x 1-inch jelly roll pan.
  5. Spread with apple pie filling; sprinkle with nuts and cinnamon candies.
  6. Crumble remaining dough on top.
  7. Bake at 350 degrees F for 20 to 25 minutes until light golden brown.
  8. Cool completely; cut into bars.

Makes 36 bars.


If desired, prepare as directed in an ungreased 13 x 9-inch baking pan.

Press 1/2 of dough into pan, and crumble remaining 1/2 on top of pie filling.

1 (17 ounce) can fruit cocktail, drained, can be used for the apple pie filling.

For use with Pillsbury Self-Rising Flour, omit soda and salt.

High altitude adjustment - 5,200 feet. No adjustment necessary.

Source: 21st Pillsbury Bake off