Cakespy had posted a Caramel Apple Pie Bar recipe. The recipe sounded great and the picture she posted look delicious. I made the bars as specified, however, I doubled the amount of caramel. Why? Because the caramel was so good and it was my priority. My bars ended up being 1/5 shortbread, 1/5 apple, 1/5 topping, and 2/5 caramel. I poured the caramel on real thick. The result was a sticky, gooey, sweet mess. It was more of an apple crumble than a bar and I have ZERO problems with that. Served warm with some ice cream and this dessert is sweet indulgence.
Caramel Apple Pie Bars
Source: Cakespy, adapted from Dana Treat
Makes about 24 bars
For the crust
1 1/2 sticks unsalted butter, softened
1/3 cup sugar
1 1/2 cups flour
1/4 teaspoon kosher salt
For the filling
(optional) 1/2 cup caramel sauce (here) or caramel candies
3 tablespoons unsalted butter
1/4 cup light brown sugar
3 large Granny Smith apples, cut into thin slices
1 tablespoon cinnamon cinnamon
1/4 teaspoon nutmeg
For the topping
1/2 cup walnuts
1 1/2 cups quick-cooking oats
1 cup flour
3/4 cup light brown sugar
1 teaspoon cinnamon
1/4 tsp. baking soda
1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
Procedure
- Make the crust. Preheat the oven to 375°F. Grease an 8x8-inch pan thoroughly. In an electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan, leaving the edges slightly higher (but still even all around). Bake in the center of the oven for about 12-15 minutes, until the crust is golden and set. Let cool on a rack.
- While this is cooling, make the filling. In a large skillet, melt the butter and brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg into the skillet, making sure it has evenly coated the apples. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet, and if necessary add a small amount of water to the pan to prevent scorching.
- Make the topping. Lightly toast the walnuts in the oven for about eight minutes; let cool, then coarsely chop them. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, and baking soda. Using a pastry blender and cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
- Assemble and bake. Spread the 1/2 cup caramel sauce (or caramel candies) over the bottom layer, ensuring even coverage. Spread the apple filling directly on top of the caramel. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 30-40 minutes, or until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into bars.
1 comment:
YUM! Love anything caramel-y and the kiddos love fruity desserts. win-win!
~ingrid
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