Caramel Apple Bars
1 hr 45 minMakes one 9×9 inch pan
Buttery shortbread bars layered with spiced apples and topped with caramel sauce.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease and line a 9×9 inch baking pan with parchment paper | ||||||||
| 225 g unsalted butter (softened) | Cream butter, sugar & vanilla | Mix into dough until just combined | Press two-thirds into pan, chill 15 min | Par-bake 350°F / 175°C, 13 min until golden | Spread filling on crust | Top with reserved dough clusters, sprinkle turbinado | Bake 350°F / 175°C, 30–35 min until golden | Cool, drizzle caramel & slice |
| 150 g superfine white sugar | ||||||||
| 1 tablespoon pure vanilla extract | ||||||||
| 310 g all-purpose flour | Whisk flour & salt | |||||||
| ¼ teaspoon salt | ||||||||
| 60 g melted unsalted butter | Cream melted butter, brown sugar, spices & honey | Toss in apples until coated | ||||||
| 100 g brown sugar | ||||||||
| 1 teaspoon cinnamon | ||||||||
| 1 teaspoon vanilla extract | ||||||||
| 1 tablespoon honey | ||||||||
| 1 tablespoon all-purpose flour | ||||||||
| 450 g cut apples (red & green mix, sliced ⅛–¼ inch thick, cut into thirds) | ||||||||
| 1 tablespoon turbinado sugar | ||||||||
| 120 ml Caramel Sauce | ||||||||
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