Description
These Salted Caramel Apple Bars combine a buttery, tender crust with a rich caramel-apple filling, finished with a sprinkle of coarse sea salt for the perfect balance of sweet and salty flavors. Ideal for dessert or a sweet snack, these bars feature a soft dough base, gooey caramel mixed with tart Granny Smith apples, and a crumbly topping baked to golden perfection.
Ingredients
Scale
Crust and Topping
- 2 cups butter, softened
- 1 cup white sugar
- 1 and ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
Filling
- 2 medium apples, chopped (Granny Smith recommended)
- 1 14 ounce bag caramels, unwrapped (or 11 oz unwrapped Caramel Bits)
- ⅓ cup whipping cream
- ½ teaspoon vanilla extract
- 2 teaspoons coarse sea salt (for sprinkling)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, then lightly spray it with cooking spray to prevent sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter, white sugar, and powdered sugar until smooth and fluffy. Add 1 tablespoon of vanilla extract and continue beating until well combined. Gradually mix in the flour until the dough forms a soft, cohesive consistency.
- Form the Crust and Partially Bake: Press half of the dough evenly onto the bottom of the prepared 9×13 pan. Place the remaining dough in the refrigerator to chill. Bake the crust in the preheated oven for 15 minutes, allowing it to set and lightly brown.
- Prepare the Filling: While the crust bakes, melt the unwrapped caramels with ⅓ cup of whipping cream and ½ teaspoon vanilla extract in the microwave for about 1 minute. Stir until the mixture is smooth and creamy. Fold in the chopped apples evenly into the caramel mixture.
- Assemble and Sprinkle Salt: Remove the partially baked crust from the oven and pour the caramel-apple filling evenly over it. Lightly sprinkle the coarse sea salt over the top to balance the sweetness—be careful not to over-salt.
- Add Crumbled Topping and Bake: Remove the remaining dough from the refrigerator and crumble it over the caramel filling, covering it as evenly as possible. Return the pan to the oven and bake for an additional 25 to 30 minutes, until the filling is bubbly and the topping is firm and golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 16 squares. This cooling step ensures the filling sets properly for clean slices.
Notes
- For best results, use tart apples like Granny Smith to balance the sweetness of the caramel.
- Adjust the amount of sea salt to your taste; a light sprinkle enhances flavor without becoming overly salty.
- Make sure the bars are completely cool before cutting to avoid the caramel filling from oozing out.
- You can store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To melt caramels evenly, microwave in short bursts and stir frequently.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
