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Apple squares with peanut butter glaze

Apple squares with peanut butter glaze

Total Time
40 min
15 min
25 min
If you enjoy snacking on apple slices and peanut butter, you’ll love these bars. A combo of grated apple and unsweetened apple purée doubles the fruity flavour and keeps these treats moist and flavourful.


Unsalted butter

60 g, at room temperature

Brown sugar

½ cup(s), (110g)


1 medium

No added sugar apple puree

¾ cup(s), (180ml)

Vanilla bean extract, alcohol free

1 tsp

Plain flour

¾ cup(s), (115g)

Ground cinnamon

1 tsp

Baking powder

¼ tsp


1 cup(s), grated, peeled, grated (170g)

Plain peanut butter powder

½ cup(s), (55g)

Icing sugar

1 tbs


  1. Preheat oven to 180°C. Lightly spray a 20cm square (base measurement) cake tin with oil and line base and sides with baking paper, extending paper 2cm above the edge of tin.
  2. Beat butter and brown sugar in a medium bowl with electric beaters until creamy. Beat in egg, apple purée and vanilla until combined. Sift flour, cinnamon, baking powder and ½ teaspoon salt over apple mixture and gently fold in, then stir in grated apple. Spread mixture into prepared tin.
  3. Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack and cool completely in tin.
  4. Meanwhile, to make glaze, whisk peanut butter powder, icing sugar and ¼ cup (60ml) water in a small bowl until combined (the mixture should look like creamy peanut butter). Stir in a little extra water, a few drops at a time, stirring until the glaze is thick but spreadable. Transfer glaze to a reusable piping bag or squeezy bottle. Refrigerate for 30 minutes.
  5. Use lining paper to lift cooled cake from the tin and transfer to a chopping board. Pipe glaze across the top of cake. Cut into 16 squares.