• Add the apple filling ingredients to a small saucepan. Cook over medium-low heat, stirring frequently, for about 5 minutes, or until the apples become soft. (If your apples release a lot of juice, add 1 teaspoon of all-purpose flour to the mixture and simmer until thickened.) Remove from heat and let it cool completely.

Snickerdoodle Bars

• Preheat the oven to 350°F (175°C). Line a 9″ x 13″ pan with aluminum foil and lightly spray with cooking spray.
• In a bowl, combine the flour, baking powder, and salt. Mix well and set aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on high speed for 1 minute. Add the sugars and continue to beat for an additional 2 minutes, until the mixture is light and fluffy. Scrape down the sides as needed. Add the eggs and vanilla extract, and blend until well incorporated.
• Gradually beat in the dry ingredients on low speed until just combined. Fold in the white chocolate chips.
• Spoon half of the dough into the prepared pan, pressing it evenly across the bottom in a thin layer. Spread the cooled apple filling over the dough, gently pressing it into the dough. Sprinkle with half of the cinnamon/sugar mixture that was set aside.
• Top with the remaining dough (I used a small ice cream scoop to place the dough evenly, then pressed it together to cover the apples. It's okay if some apples peek through—this looks great!). Sprinkle the remaining cinnamon/sugar mixture on top.
• Bake for about 25 minutes, or until lightly golden and slightly puffed.
• Allow the bars to cool before cutting. For the best results, store them in the refrigerator for up to 1 week.