Caramel Apple Bars
All the warm, gooey goodness of caramel apples packed into buttery, flaky bars — perfect for fall gatherings and easy weeknight treats!
Equipment
- Mixing Bowls
- pastry blender or fork
- Plastic Wrap for chilling dough
- Rolling Pin
- 9x13 inch baking pan
- saucepan for caramel topping
- Whisk for caramel
- Fork to prick crust
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cold unsalted butter, cubed
- 0.25 cup granulated sugar
- 0.25 tsp salt
- 4-6 tbsp ice water
- 4-5 medium apples, peeled, cored, and diced
- 0.25 cup granulated sugar (for filling)
- 2 tbsp all-purpose flour (for filling)
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 2 tbsp lemon juice
- 1 cup unsalted butter (for caramel)
- 1 cup light brown sugar, packed
- 0.25 cup heavy cream
- 0.25 cup corn syrup
- 0.5 tsp salt (for caramel)
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water one tablespoon at a time until dough comes together. Wrap and chill 30 minutes.
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch pan.
- Roll out chilled dough and press into prepared pan, going slightly up the sides. Prick bottom with fork.
- Bake crust for 15–20 minutes or until lightly golden. Cool slightly.
- In a large bowl, mix diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
- Spread apple filling evenly over pre-baked crust.
- In a saucepan, melt butter. Add brown sugar, cream, corn syrup, and salt. Boil for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla.
- Pour caramel evenly over apples. Bake for 25–30 minutes or until bubbly and apples are tender.
- Cool bars completely in the pan. Slice into squares once caramel is fully set.
Notes
Use a mix of sweet and tart apples for a balanced flavor. Chill crust dough before rolling for best texture. Allow bars to cool completely before slicing to let the caramel set.