Salted Caramel Apple Bars
These Salted Caramel Apple Bars are everything! Shortbread crust + apple slices + homemade salted caramel + streusel crumbly topping = best fall dessert!
Servings: 9 bars
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar packed
- 1 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 large honey crisp apples thinly sliced
Salted Caramel Filling
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter cubed
- 1/4 cup half and half or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping (you can halve if you want, but I like a lot of topping)
- 1 cup brown sugar packed
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter cold and cubed
Using your stand mixer, cream together butter and sugar until fluffy, about 2 minutes. Now mix in flour, vanilla, and salt until well combined.
Place dough in baking pan and press down until it fits evenly in the pan.
Bake for 15 minutes.
Let cool slightly, about 10 minutes, while you make the filling.
Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 3-5 minutes, until it gets thicker.
Slowly add in half-and-half and vanilla. Continue to whisk.
Raise the heat to medium/medium-high and bring the mixture to a boil.
Boil for 60 seconds.
Remove from the heat and whisk in the salt.
Let cool slightly before pouring over apples.
Whisk together dry ingredients and then cut in the butter, using your hands or a fork, until it resembles coarse crumbles.
Sprinkle evenly over the caramel.
Bake in preheated oven for 25-30 minutes, until apples are tender and streusel is bubbly.
Let cool before slicing and serving!
Calories: 520kcal | Carbohydrates: 69g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 214mg | Potassium: 164mg | Fiber: 2g | Sugar: 47g | Vitamin A: 50IU | Vitamin C: 2.3mg | Calcium: 54mg | Iron: 1.6mg