Caramel Apple Bars
Whether you’re celebrating a holiday, hosting a fall gathering, or simply craving a delicious dessert, these Caramel Apple Bars are the perfect choice. The combination of sweet apples, crunchy topping, and rich caramel makes them a crowd-pleaser that everyone will enjoy.
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 3/4 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup rolled oats
- 1/2 cup pecans finely chopped
Filling:
- 4 cups granny smith apples 4 apples, cored
- 4 tbsp flour
- 1/2 tsp ground cinnamon
- 11 ounces wrapped soft caramels unwrapped
- 3 tbsp unsalted butter
Instructions
- Preheat your oven to 350 degrees and grease a 9x13 baking pan.
- In a mixing machine, blend butter and brown sugar until it's light and fluffy (about 2 minutes).
- Mix flour, salt, and baking soda separately, then add it slowly to the mixer on low speed.
- Add oats and pecans until just mixed.
- Take out two cups of this mixture and keep it aside.
- Press the rest into the baking pan gently.
- Coat apples with flour and cinnamon then put them on the crust.
- In a microwave-safe bowl, melt caramels and butter until smooth.
- Drizzle the caramel sauce over the apples.
- Crumble the reserved oat mixture on top.
- Bake for 45 minutes until the top is golden and crisp.
- Let it cool completely before cutting into slices.
Notes
How to Store Caramel Apple Bars:
Serve: Caramel Apple Bars can be kept at room temperature for up to 3 days in an airtight container. To prevent excess moisture, line the container with paper towels. Store: Refrigerate Caramel Apple Pie Bars for about 1 week in a container lined with paper towels. Allow them to reach room temperature before serving to soften the caramel. Freeze: Cut the cooled bars and store them in a sealed container with parchment paper between layers. Freeze Caramel Apple Bars for about 6 months. Thaw them overnight in the refrigerator before serving.
You can pin this delicious recipe on Pinterest to save and share with your foodie friends!
