salted caramelIf you aren’t a fan of salted caramel…don’t even read this recipe. This is for true salted caramel lovers only…

First I should start by explaining the origin of this recipe. I needed a dessert for my cousins baby shower. I love apples, its fall…what better dessert to make than something with apples! So I searched for something simple on Pinterest and found this great recipe. I could tell right away this dessert was made for me! I love salted caramel, in fact I would probably admit to dipping the extra apples in the leftover caramel until my stomach ached. (It was worth it).

Pinterest is usually a home run for me but this recipe did not turn out the way it was supposed to. Although, the bars were a huge hit at the shower and no one was complaining about the chewy, gooey, salted caramel apple candy bars I brought to the party but that’s beside the point.

For this recipe you will need to have a bit of patience and a lot of time. Its made in 3 layers so there is a bit of down time in between moving from layer to layer.

Ingredients:

Shortbread Layer:

1 cup salted butter (softened)
1 cup powdered sugar
2 tsp vanilla
2 cups flour

Caramel Apple Layer:

1 bag 11oz of caramel squares
3 T heavy cream
2 tsp coarse sea salt
2 large apples chopped and peeled

Crumb Layer:

3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup light brown sugar
3/4 cup dry roasted peanuts
6 T cold butter cut into small bits

Preheat oven to 325 degrees. Lightly spray or line a 9×13 pan and set aside.

In a medium mixing bowl beat the butter until smooth, add sugar slowly, vanilla and cream together until smooth. Add flour in increments and mix. Dough should be crumbly and will come together. Press the dough into the prepared pan and prick with a fork to allow steam to escape while baking. Bake 25 mins.

Remove from the oven and let cool while you prepare the caramel.

Add all caramel, heavy cream and salt to a microwavable bowl. Microwave 45 seconds, stir and microwave another 15 seconds. Stir until smooth. The caramel will be very thick but should flow when poured onto crust.

Spread the caramel onto the slightly cooled shortbread layer. Add the chopped apples to the top and distribute evenly.

Prepare the crumb topping by mixing together the flour, baking powder, baking soda, brown sugar and peanuts. Add in the butter bits and mix with your hands to form crumbs. Sprinkle the crumb topping over the caramel apple layer until evenly coated.

Increase the oven temp to 350 degrees and bake 15 minutes. Turn the pan and bake another 10-15 minutes until golden brown.

These are very sticky so I suggest waiting until they are cool to the touch and then refrigerating overnight before cutting.

Enjoy!

 

Categories: All, Recipes, Uncategorized

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