Caramel Apple Bars

By Nicole Perry

Caramel Apple Bars

Yield20 (2-1/4-inch) bar cookies

Adapted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook by King Arthur Flour via Culinary in the Desert and Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

INGREDIENTS

    • Butter, for greasing the pan
    • For the crust:
    • 1 1/2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 teaspoon kosher salt
    • 12 tablespoons unsalted butter, cubed and chilled
    • For the filling:
    • 2 pounds tart apples, such as Pink Lady or Granny Smith, peeled, cored, and thinly sliced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cinnamon
    • 1 (10 ounce) jar caramel sauce, such as Fran's
    • For the crumble:
    • 1/4 cup (2 ounces) brown sugar
    • 1/4 cup (1 1/4 ounces) all-purpose flour
    • 1/4 cup lightly toasted pecans, finely chopped
    • 1/2 cup rolled oats
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon kosher salt
    • 3 tablespoons butter, cubed

    INSTRUCTIONS

    1. Preheat the oven to 350°F. Grease the inside of a 9-by-13-inch baking pan and line with parchment paper so that it hangs over the edges.

    2. Make the crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Cut the butter in using a pastry cutter or the tines of a fork until it is in roughly pea-sized pieces and a very loose, shaggy dough has formed. Transfer to the baking dish. Spread it out evenly over the dish, and press it in firmly. Bake for 25 to 30 minutes, or until light golden brown and fragrant.

    3. Make the filling: Meanwhile, toss the apples in a large bowl with the salt and cinnamon. Arrange the apples over the baked crust. Evenly drizzle with caramel sauce.

    4. Make the crumble: Whisk together the brown sugar, flour, pecans, oats, cinnamon, and salt. Rub the butter in with your fingertips until a shaggy crumble forms. Evenly sprinkle the bars with the crumble topping.

    5. Bake for 40-45 minutes, or until crumble is just starting to brown.

    6. Let the bars cool completely, and then use a large chef's knife to cut into 2-1/4-inch (or smaller) bars.

    Notes

    These bar cookies are less sturdy than some. For best results, use a sharp knife to cut into squares and a very thin spatula to remove them from the pan. (They still will be a bit messy.) The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.