Confectioner sugar (1 cup for thin, 1 & 1/2 cup for thick)
2 tbsp milk
1 tsp vanilla extract
Directions
1) For the crust and topping: Preheat the oven to 350˚F. Spray a 9×13 inch baking pan with non-stick cooking spray. Line the pan with parchment paper.
2) In a large bowl using an electric mixer, beat the butter, sugars, and vanilla until combined and airy, 4-5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt to the bowl and mix on low speed until combined.
3) Take 3/4 of the crust mixture and press along the bottom and slightly up the sides of the prepared pan. Refrigerate for 15 minutes. Place the remaining 1/4 of the crust mixture into the refrigerator (this will be used as the topping).
4) Transfer the pan to the preheated oven and bake until the crust is golden brown, 20-25 minutes. Place on a wire rack to cool.
5) For the filling: In a large bowl, peel and cut all apples into thin slices (thickness around 1/3 an inch). Then add the vinegar and toss the apple slices. Add the brown sugar, cornstarch, apple pie spice and salt, and toss well to coat. Spread the apples evenly over the crust, leaving a small border around the edges.
6) Tear the reserved crust mixture into small pieces. Using your hands, combine the pecans with the dough and scatter the mixture evenly over top of the apples. Bake for 1 hour, rotating the pan halfway through, until the apples are fork tender and topping is golden brown. Cool completely in the pan, about 1-2 hours.
7) For the Icing: In a medium bowl, combine confectioner sugar, milk and vanilla extract, and whisk together until there are no visible lumps in the mixture, about 2-3 minutes. Drizzle the icing to the bars once they have cooled completely. Cut in squares and serve either slightly warmed or room temperature. Refrigerate any leftovers.
