Ingredients
Salted Caramel Sauce
- 4 tablespoons butter
- ⅔ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1 cup granulated sugar
Shortbread Crust
- ¾ cup butter (softened)
- ½ cup brown sugar (packed)
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour (240g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- 3 tablespoons milk
- ¼ cup raw chopped pecans
- ½ teaspoon flaky salt (optional)
Caramel Apple Filling
- 5 medium-large apples (Granny Smith or Northern Spy)
- 1 tablespoon brown sugar
- 4 tablespoons salted caramel sauce (from above)
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Make Salted Caramel Sauce: In a small saucepan, combine butter, heavy cream, vanilla extract, and sea salt. Heat gently just until it simmers, then set aside. In a separate heavy-bottomed pan, warm granulated sugar over medium-low heat, stirring constantly to prevent burning. The sugar will clump before melting into a golden liquid; remove from heat promptly to avoid bitterness.
- Combine Caramel Components: Very carefully add the warm cream mixture to the melted sugar in four additions, whisking vigorously after each to keep the sauce smooth and emulsified. If the mixture separates, whisk vigorously to bring it back together. Optionally heat the combined sauce for an additional minute before transferring it to a heatproof container to cool and thicken.
- Prepare Caramel Apple Filling: Peel, core, and slice the apples. In a large bowl, toss the apple slices with brown sugar, salted caramel sauce, flour, cinnamon, and lemon juice until evenly coated. Set aside to marinate while preparing the crust.
- Preheat Oven and Prepare Pan: Preheat your oven to 355°F (180°C). Line an 8 or 9-inch square baking pan with parchment paper, leaving overhang on sides for easy lifting of bars.
- Make Shortbread Crust Dough: Using a stand mixer or large bowl, beat softened butter, brown sugar, and salt until fluffy and increased in volume, about 5 minutes. Scrape sides as needed. Add vanilla extract and beat again. Sift together flour, baking powder, and cinnamon, then fold gently into the butter mixture until a dough forms without dry bits. Add milk to help bring the dough together.
- Form and Bake Crust Base: Press about three-quarters of the dough evenly into the prepared pan. Use a fork to poke holes across the base. Bake for 10-12 minutes, until set but not fully baked. This step firms the crust before adding the filling.
- Add Filling and Top Crust: Spread the caramel apple filling evenly over the partially baked crust. Crumble the remaining dough over the top and sprinkle with chopped pecans for added texture.
- Bake Bars: Bake for 40-50 minutes until the edges are bubbly and golden. For a crunchier filling bake closer to 40 minutes; for a jammy, softer filling, bake up to 50-60 minutes, watching carefully to avoid burning.
- Cool and Serve: Let the bars cool completely to room temperature. Use the parchment overhang to lift the bars from the pan. Cut into 9 squares. Drizzle with any remaining salted caramel sauce and sprinkle flaky salt over the top for extra flavor contrast.
Notes
- When melting sugar for caramel, be patient and stir constantly to avoid burning and bitterness.
- If caramel sauce separates during combining, whisk vigorously to re-emulsify.
- Use tart apples like Granny Smith or Northern Spy for balance against the sweetness.
- Flaky salt on top enhances the salted caramel flavor and adds a nice finishing touch.
- Make sure the bars cool completely before cutting to maintain clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American