Caramel Apple Bars

Ingredients

• 1 cup unsalted butter (Softened; divided between the crust and topping)
• 0.5 cup granulated sugar (For the shortbread crust)
• 1 tsp vanilla extract
• 2 cups all-purpose flour (For the crust and crumb topping)
• 0.5 tsp fine salt
• 4 apples (Medium apples, peeled, cored, and thinly sliced; use a firm baking variety)
• 0.5 cup light brown sugar (Packed; for the apple filling)
• 1 tsp ground cinnamon (For the apple filling)
• 1 tbsp lemon juice (Freshly squeezed)
• 0.75 cup caramel sauce (Prepared caramel sauce, plus more for drizzling if desired)
• 2 tbsp confectioners' sugar (Optional, for finishing)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the finished bars out easily.

2. 2

   Make the shortbread crust. Beat ½ cup of the softened butter with the granulated sugar and vanilla until smooth and creamy, about 1–2 minutes.

3. 3

   Add 1½ cups of the flour and the salt to the butter mixture. Mix just until a soft, crumbly dough forms; do not overmix.

4. 4

   Press the dough evenly into the prepared pan, making a compact, level layer. Bake for 15–18 minutes, until the edges are lightly golden but the center is still pale.

5. 5

   While the crust bakes, prepare the apples. Toss the sliced apples with the brown sugar, cinnamon, and lemon juice until evenly coated. Set aside briefly so the apples begin to release their juices.

6. 6

   Make the crumb topping. Rub the remaining ½ cup butter into the remaining ½ cup flour until coarse crumbs form. Keep the crumbs chilled or set them aside while assembling.

7. 7

   Remove the partially baked crust from the oven. Spread the seasoned apples evenly over the warm crust, arranging them in a relatively even layer.

8. 8

   Pour or spoon the caramel sauce over the apples, distributing it as evenly as possible without spreading the apples around.

9. 9

   Scatter the crumb topping over the caramel and apples, covering most of the surface.

10. 10

    Return the pan to the oven and bake for 32–38 minutes, until the topping is golden brown, the apples are tender when pierced with a knife, and the caramel is bubbling around the edges.

11. 11

    Cool the bars completely in the pan on a wire rack, at least 1 hour. For cleaner slices, chill them for an additional 30–60 minutes after cooling.

12. 12

    Lift the slab out using the parchment overhang and cut into 16 bars. Drizzle with additional caramel or dust with confectioners' sugar before serving, if desired.

Notes

The source provides only a description and does not include the actual recipe card, quantities, or method. Ingredient amounts and instructions are therefore culinary estimates. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring refrigerated bars toward room temperature before serving.

Nutrition per serving

• dessert
• bars
• baked
• American
• apple
• caramel
• vegetarian
• make-ahead