Description
These Caramel Apple Bars feature a buttery brown sugar shortbread base topped with a sweet apple pie filling and a golden caramel streusel. Infused with cinnamon and caramel, they capture the essence of autumn in every bite, perfect for an irresistible seasonal dessert.
Ingredients
Shortbread Layer:
- ½ cup (1 stick) salted butter, softened
- ½ cup dark brown sugar, lightly packed
- 1½ cups all-purpose flour, spooned and leveled
Filling:
- 30 ounces (1½ cans) apple pie filling
Streusel:
- ¾ cup dark brown sugar, lightly packed
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon cinnamon
- 6 tablespoons cold salted butter, cut into 1” cubes
- ½ cup caramel syrup, plus more for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking pan with cooking spray to prevent sticking.
- Make the Shortbread Base: Using a mixer, beat the softened salted butter and dark brown sugar together until creamy and fluffy, about 3-5 minutes. Then, beat in the all-purpose flour until the mixture forms a crumbly dough.
- Bake the Shortbread: Press the shortbread dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15-20 minutes until set and slightly golden.
- Increase Oven Temperature: Remove the pan from the oven and increase the oven temperature to 375°F (190°C).
- Add the Apple Filling: Pour the apple pie filling over the baked shortbread layer and spread it evenly with a spatula.
- Prepare the Streusel Topping: In a bowl, whisk together dark brown sugar, all-purpose flour, and cinnamon. Cut the cold salted butter into the mixture until it resembles coarse crumbs.
- Assemble and Bake: Sprinkle the streusel topping evenly over the apple filling. Drizzle ½ cup of caramel syrup over the entire bar. Bake in the 375°F oven for 25-30 minutes, or until the streusel is golden brown and crisp.
- Serve: Remove from the oven, slice into bars, and serve warm. Drizzle additional caramel syrup on top if desired for extra sweetness and presentation.
Notes
- Ensure the butter for the streusel is cold so it creates a crumbly texture.
- Press the shortbread layer firmly to avoid a crumbly base.
- Use good quality caramel syrup for the best flavor.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slightly before serving for a warm, gooey texture.
