For a good supply of lunchbox treats, make a double batch of these apple-walnut bars and freeze individual bars wrapped in foil.


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat an 8-by-12-inch baking dish with cooking spray.

  • Process graham crackers and cinnamon in a food processor until you have fine crumbs. Leaving about 1/2 cup in the workbowl, transfer the crumbs to another container. Add apples to the workbowl and process until coarsely chopped.

  • Combine sugar, egg whites, egg, vanilla and salt in a large bowl. Beat with an electric mixer on high speed until thick, about 3 minutes. Fold in the reserved crumbs, apples and the toasted walnuts just until combined. Transfer batter to the prepared baking dish; smooth the top with a wet rubber spatula. Bake until the top feels dry and a skewer inserted in the center comes out clean, 30 to 35 minutes.

  • Let cool completely on a wire rack. Dust lightly with confectioners' sugar and cut into 15 bars.


Make Ahead Tip: Store in an airtight container for up to 1 week. Freeze for longer storage.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

138 calories; protein 2.7g; carbohydrates 22.6g; dietary fiber 0.6g; sugars 13.9g; fat 4.5g; saturated fat 0.3g; cholesterol 12.4mg; vitamin a iu 19.3IU; vitamin c 0.2mg; folate 5.6mcg; calcium 7.9mg; iron 0.8mg; magnesium 7.2mg; potassium 63.6mg; sodium 192.4mg.

1 starch, 1/2 other carbohydrate, 1/2 fat