Salted Caramel Apple Bars
Tender apples, chewy caramel, and a buttery shortbread crust come together in these salted caramel apple bars. The perfect combination of sweet and salty, these bars are a must-bake for fall!
Ingredients
Shortbread Crust
- 2 cups all-purpose flour *See notes below for measuring*
- 3/4 cups powdered sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon fine sea salt
Apple Caramel
- 1 1/2 cups diced granny smith apple
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup + 2 tablespoons heavy whipping cream
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon flaky sea salt for after baking
Instructions
- Line a square 8x8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350 F/180 C.
- In a mixing bowl, combine the shortbread ingredients on low speed until the dough clumps together. Reserve 1 cup (125 grams) of the shortbread for the top, keep it in the fridge until ready to use, then press the rest of the dough into the prepared baking pan.
- Bake for 15-20 minutes or until the edges are golden brown. Set aside on a wire rack to cool.
- To make the caramel, combine the diced apples, sugar, cream, honey, and butter in a heavy-bottomed pot. Cook over medium-high heat for 10-20 minutes or until the caramel reaches a golden brown color and a candy thermometer reads 240°F. Immediately pour the caramel over the shortbread base, then sprinkle the reserved shortbread crumbs on top.There is no need to stir the caramel while it cooks. When it comes off the heat, give it a good stir before pouring it over the crust!
- Bake at 350 F/180 C for 10-15 minutes or until the edges are bubbling. Once removed from the oven, sprinkle the top with the flaky sea salt. Then, let the pan cool on a wire rack for at least 3-4 hours or until completely set.The bars should not be in the oven for longer than 15 minutes, or you risk cooking the caramel too much and it hardening after cooling.
- When ready to cut, place the pan in the freezer for 10 minutes (this will help with clean cuts!). Pull the sides of the parchment paper up to remove it from the pan and transfer it to a cutting board. Use a sharp knife to cut it into 16 bars. Enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Tips for cutting: Use a sharp knife to cut clean slices. If the caramel sticks to the knife, try freezing the bars for 10-15 minutes before slicing!
Storage/Freezing: Store leftovers in an airtight container at room temperature or in the fridge for 3-4 days. They can also be stored in the freezer for up to one month. If refrigerated or frozen, allow the bars to soften at room temperature before serving!
