Preheat the oven to 350 degrees.

Prepare an 11-by-seven-inch baking pan (I actually used an eight-by-eight) by spraying it with cooking spray, and set it aside.

For the filling, combine all of the ingredients in a saucepan, and heat over medium-low, stirring regularly. Once it comes up to temp and the butter and sugar are melted together, cook for another three or four minutes, and then set it aside to cool.

For the bar layer, cream the butter, brown sugar and regular sugar together. Beat until everything is combined and the mixture is light and fluffy.

Beat in each egg, one at a time, and then beat in the salt and vanilla.

Finally, beat in the flour, baking powder and cinnamon until the dough is well combined.

Spread half of the dough evenly into your prepared pan.

Spread the apple filling evenly over the dough layer.

Spread the other half of the dough on top of that. (This is easier said than done. I ended up doing rough dollops all over the top and lightly spreading them out with a scraper. Don’t worry about not getting 100-percent coverage.)

Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Let the bars cool while you make your glaze.

Add the butter, syrup, vanilla and cinnamon to a saucepan and heat it over low heat, stirring regularly. Once everything is melted and well-combined, remove the pan from the heat and whisk in the powdered sugar until all of the lumps are gone. (You can speed that process up by sifting the sugar into the pan.)

Allow the glaze to cool for about 10 minutes so that it thickens, and then pour it over the bars. Once the glaze and the bars are fully cooled, slice them and serve.

Store leftovers in an airtight container.