Description
These salted caramel apple bars are a delightful twist on classic caramel apples. A buttery shortbread base is topped with tender, spiced apples and drizzled with a luscious salted caramel sauce. Perfect for fall gatherings or any time you crave a sweet and salty treat!
Ingredients
Scale
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Apple Filling:
- 4 cups peeled, cored, and diced tart apples (about 4 medium apples, such as Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For the Salted Caramel Drizzle:
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Preheat and Prepare Crust: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the 2 cups flour and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15-18 minutes, or until lightly golden. Remove from oven and let cool slightly.
- Prepare Apple Filling: While the crust bakes, in a medium bowl, toss the diced apples with 1/4 cup granulated sugar, 1 tablespoon flour, cinnamon, nutmeg, and lemon juice.
- Spread the apple mixture evenly over the partially baked shortbread crust.
- Bake Bars: Return the pan to the oven and bake for another 20-25 minutes, or until the apples are tender and the crust is golden brown. Let cool completely in the pan on a wire rack.
- Make Salted Caramel Drizzle: While the bars cool, combine the brown sugar, 1/2 cup butter, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, then reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and sea salt.
- Drizzle and Serve: Once the bars have cooled completely, drizzle the salted caramel sauce generously over the top. Let the caramel set for about 15-20 minutes before cutting into bars.
Notes
- For a richer caramel flavor, you can use dark brown sugar.
- If you prefer a thicker caramel, simmer for a few minutes longer, but be careful not to burn it.
- These bars are best stored in an airtight container at room temperature for up to 3 days.
- Feel free to add chopped pecans or walnuts to the apple filling for extra crunch.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 45g
- Protein: 3g