Salted Caramel Apple Pie Bars

It seems like I have really been going crazy for baking with apples this month! Green apples and cinnamon is a very fall flavour to me. So far the bakes I have done have all tasted really nice and this one is definitely a winner too!

This recipe was inspired by a blog post, I have only used it as guide lines and have made some updates based on my favourite flavours. It is nice because there are a few places you can really make this recipe your own.

I chose to use an non-oat crumble topping because I had a lot left over from the apple crumble recipe from last week, but you can do an oat topping too if that is what you want to do! I also chose to use more of the apple pie spice because I am absolutely loving that flavour right now, but I explain how to sub it for cinnamon and nutmeg if you don’t want to use the apple pie spice or if you just don’t like it.

These came out absolutely amazingly and will definitely be a bake I repeat! They are sort of like a portable individual crumble!

Salted Caramel Apple Pie Bars

This recipe makes 12 bars at 302 calories each.

dsc_9925

Ingredients:

  • Shortbread base
    • 1/2 cup unsalted butter (melted)
    • 1/4 cup castor sugar
    • 1 tsp. vanilla extract
    • 1/4 tsp.salt
    • 1 cup plain flour
  • Apple Filling
    • 3 medium granny smith apples (about 300g when peeled and cored)
    • 2 Tbs. plain flour
    • 2 1/2 Tbs. brown sugar (packed)
    • 1 1/4 tsp. apple pie spice
      • you can find how to make this in this recipe, or you can use 1 tsp. cinnamon and 1/4 tsp. ground nutmeg
  • Crumble Topping
    • 115g plain flour
    • 1/8 tsp. salt
    • 75g brown sugar
    • 1/2 tsp. cinnamon
    • 75g. unsalted butter at room temprature (cut into cubes)
  • 3 Tbs Salted Caramel Sauce
    • You can use any kind or you can use the recipe here.

Preparation:

  1. Preheat the oven to 150 C.
  2. To make the crust start by stirring together the melted butter, sugar, vanilla and salt in a stand mixer.
  3. Add the flour and stir until everything is combined.dsc_9904
  4. In a lined baking tray (mine is 7″ x 12″) press the mixture until is covers the bottom and is flat.
    • IMPORTANT: when you line the tray you need the bottom piece to come up over the edge on each side. This recipe can NOT be flipped upside down when removing it from the pan so you will need to pick it up out of the tray by using the extra baking paper.dsc_9905
  5. Bake the base for 15 minutes while preparing the other layers.
  6. Peal the apples and slice them into strips about 1/4″ thick.
  7. In a bowl combine the dry ingredients of the apple filling in a medium bowl.
  8. Place the apples in the bowl and stir through until all the dry ingredients are coating the apples. Set aside.                                                            dsc_9907
  9. For the crumble mix together the flour, salt, cinnamon and sugar in a bowl until well combined.
  10. Taking a few cubes of butter at a time, use your hands to rub the butter into the dry ingredients. The end result should look like bread crumbs.dsc_9813
  11. When the base comes out of the oven, layer on the apple slices. Remember to pack them tightly and try to make a relatively even surface.
  12. Sprinkle over the crumble evenly.dsc_9923
  13. Turn the oven up to 175 C and bake for 30-35 minutes until the top is golden brown.
  14. Remove from oven and drizzle the salted caramel over the top.dsc_9924
  15. Let cool for 20 minutes on the counter, followed by at least 2 hours in the fridge.
  16. Using the baking paper, pull the apple pie squares from the tray.
  17. Slice into squares and store in fridge until easting.dsc_9929

These are SOSOSOSOSOSO good! You can warm them up to eat them or just eat them cold.

Hope you enjoy these!

And here is an easy printer version:

Salted Caramel Apple Pie Bars

Ingredients:

  • Shortbread base
    • 1/2 cup unsalted butter (melted)
    • 1/4 cup castor sugar
    • 1 tsp. vanilla extract
    • 1/4 tsp.salt
    • 1 cup plain flour
  • Apple Filling
    • 3 medium granny smith apples (about 300g when peeled and cored)
    • 2 Tbs. plain flour
    • 2 1/2 Tbs. brown sugar (packed)
    • 1 1/4 tsp. apple pie spice
      • or you can use 1 tsp. cinnamon and 1/4 tsp. ground nutmeg
  • Crumble Topping
    • 115g plain flour
    • 1/8 tsp. salt
    • 75g brown sugar
    • 1/2 tsp. cinnamon
    • 75g. unsalted butter at room temp. (cut into cubes)
  • 3 Tbs Salted Caramel Sauce
    • You can use any kind or you can use the recipe here.

Preparation:

  1. Preheat the oven to 150 C.
  2. To make the crust start by stirring together the melted butter, sugar, vanilla and salt in a stand mixer.
  3. Add the flour and stir until everything is combined.
  4. In a lined baking tray (mine is 7″ x 12″) press the mixture until is covers the bottom and is flat.
    • IMPORTANT: when you line the tray you need the bottom piece to come up over the edge on each side. This recipe can NOT be flipped upside down when removing it from the pan so you will need to pick it up out of the tray by using the extra baking paper.
  5. Bake the base for 15 minutes while preparing the other layers.
  6. Peal the apples and slice them into strips about 1/4″ thick.
  7. In a bowl combine the dry ingredients of the apple filling in a medium bowl.
  8. Place the apples in the bowl and stir through until all the dry ingredients are coating the apples. Set aside.
  9. For the crumble mix together the flour, salt, cinnamon and sugar in a bowl until well combined.
  10. Taking a few cubes of butter at a time, use your hands to rub the butter into the dry ingredients. The end result should look like bread crumbs.
  11. When the base comes out of the oven, layer on the apple slices. Remember to pack them tightly and try to make a relatively even surface.
  12. Sprinkle over the crumble evenly.
  13. Turn the oven up to 175 C and bake for 30-35 minutes until the top is golden brown.
  14. Remove from oven and drizzle the salted caramel over the top.
  15. Let cool for 20 minutes on the counter, followed by at least 2 hours in the fridge.
  16. Using the baking paper, pull the apple pie squares from the tray.
  17. Slice into squares and store in fridge until easting.
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