Description
Delight in the perfect balance of sweet and salty with these Salted Caramel Apple Bars. Featuring a buttery crust layered with tender chunks of Granny Smith apples and rich, creamy caramel, topped with a sprinkle of coarse sea salt, these bars are a luscious treat perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups butter, softened
- 1 cup white sugar
- 1 and ½ cups powdered sugar
- 1 Tablespoon vanilla extract
- 4 cups flour
Filling
- 2 medium apples, chopped (Granny Smith preferred)
- 1 14 ounce bag caramels, unwrapped (or 11 oz unwrapped Caramel Bits)
- ⅓ cup whipping cream
- ½ teaspoon vanilla extract
- 2 teaspoons coarse sea salt (adjust as desired)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×13 inch pan with parchment paper or aluminum foil and lightly spray it with cooking spray to prevent sticking.
- Make Dough: In a large mixing bowl, cream together the softened butter, white sugar, and powdered sugar until smooth and fluffy. Add 1 tablespoon of vanilla extract and beat until fully combined. Gradually mix in the flour until a soft dough forms.
- Form the Base: Press half of the prepared dough evenly into the bottom of the lined 9×13 pan to create the crust layer. Place the remaining dough in the refrigerator to chill while the base bakes. Bake the base in the preheated oven for 15 minutes.
- Prepare Caramel Apple Filling: While the crust bakes, melt the caramels, whipping cream, and ½ teaspoon vanilla extract together in the microwave for 1 minute. Stir until smooth. Stir in the chopped apples evenly into the caramel mixture. Once the crust is out of the oven, pour this filling evenly over the hot crust. Lightly sprinkle 2 teaspoons of coarse sea salt over the filling, distributing it evenly but sparingly to balance the sweetness.
- Add Crumble Topping and Bake: Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel apple layer. Return the pan to the oven and bake for an additional 25 to 30 minutes, until the filling is bubbly and the top layer is firm and golden.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 16 squares to ensure they hold together well. Serve and enjoy the decadent blend of salty caramel and tart apples.
Notes
- Use Granny Smith apples for a nice tart contrast to the sweet caramel.
- Do not over-salt the topping; the coarse sea salt should complement the caramel, not overpower it.
- Let the bars cool completely to set properly and make cutting easier.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
