If you’re looking for a new twist on Apple Pie, try these Caramel Apple Pie Bars. A great treat during the chilly days in autumn when apples are plentiful. I use a combination of Granny Smith and Gala apples. These delicious treats are mentioned in my book, The Essence of Shade.
Caramel Apple Pie Bars
If you're looking for a new twist on Apple Pie, try these Caramel Apple Pie Bars. You can make your own caramel, or if you're short on time, use purchased caramel. These delicious treats are mentioned in my book, The Essence of Shade.
Ingredients
SHORTBREAD CRUST
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 1 cup unsalted butter, cold cut into 1/4 inch pats
- 2 tsp. vanilla extract
APPLE FILLING
- 2 large Granny Smith apples, peeled and sliced thin
- 2 large Gala apples, peeled and sliced thin
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp. ground cinnamon
STREUSEL
- 1 cup old-fashioned oats
- 2/3 cup light brown sugar, packed
- 1/2 tsp. ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cold cut into small cubes
CARAMEL SAUCE
- 1 cup granulated sugar
- 6 TBSP. salted butter, room temperature cut into 6 pieces
- 1/2 cup heavy cream (whipping cream)
- 3/4 tsp. salt
Instructions
SHORTBREAD CRUST
-
Preheat oven to 325 degrees. Line the bottom and sides of a 9x13 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Place flour, sugar, and salt in a food processor and process until well combined. Add cold butter pieces and vanilla.
Process using on/off turns until the mixture just comes together. Do not over-mix.
Dump the mixture into the prepared baking pan and press evenly over the bottom.
Bake for 15 minutes will preparing the filling and streusel.
APPLE FILLING
-
Combine the sliced apples, flour, sugar, and cinnamon together in a large bowl. Mix until all apples are evenly coated. Set aside
STREUSEL
-
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Add the butter cubes and work the butter into the oat mixture with your fingers until the mixture resembles coarse crumbs. Set aside
ASSEMBLE THE BARS
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Remove the crust from the oven and increase the oven temperature to 350 degrees.
Evenly layer the apples on top of the crust, pressing them down to fit all over the top.
Sprinkle the apple layer evenly with the streusel.
Bake for 50-55 minutes. Streusel should be golden brown.
CARAMEL SAUCE
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Heat the granulated sugar in a heavy medium saucepan over medium heat. Stir constantly with a wooden spoon to prevent from burning. This requires patience as this step will take about 45 minutes.
The sugar will eventually form clumps and then melt into a thick brown, amber-colored liquid.
Once sugar is completely melted, immediately add the butter. Be careful, as the butter will bubble rapidly. Stir the butter into the caramel until it is completely melted and incorporated, about 3 minutes.
Very slowly, drizzle in the cream while stirring. The mixture will rapidly bubble. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from the heat and stir in the salt. Cool before using.
Can be stored in the refrigerator, covered tightly, for 2 weeks. Warm the caramel before using.
SERVING THE BARS
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After the bars have cooled for at least 20 minutes, chill in the refrigerator for two hours or overnight.
Lift the foil out of the pan using the overhang. Cut into 24 bars, or however large or small you like.
Once cut, drizzle the room temperature or warmed caramel over the bars and serve.
Recipe Notes
The bars will stay fresh in the refrigerator for up to 4 days, tightly wrapped or in an airtight container. The bars can be frozen for up to 3 months.
This recipe was adapted using the recipe found here:https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/
and modified for this site.
