These Salted Caramel Apple Bars are a light, fluffy dessert for fall. If you want to be really decadent, serve it warm with some butter pecan ice cream!
Salted Caramel Sauce
- 1 c. White Sugar
- 3 Tbsp. Butter
- ½ c. heavy Cream
- 1 tsp. Sea Salt, crushed fine
- ½ c. Butter, softened
- ¾ c. Brown Sugar
- ¼ c. White Sugar
- 2 Eggs
- 2 c. Apple Sauce
- 2 ½ c. Flour
- 2 tsp. Baking Soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- ¼ c. Chopped Apple
To make the Caramel sauce:
Pour the sugar into a small saucepan and heat on medium, stirring to dissolve the sugar. After about five minutes of stirring, the sugar will be melted and begin to turn a light brown/amber color and come to a boil. Watch the sugar carefully at this point in time. Add the butter, and stir once or twice, then stop stirring. Let the mixture bubble for another minute or two. When the sugar has turned a medium golden brown, remove from the heat immediately. Let the mixture cool for about a minute, and then slowly stir in the heavy cream and salt. The mixture will bubble, so make sure to whisk it so the bubbles blend into the sauce.
Serve warm, or keep in a covered glass jelly jar in the refrigerator. To re-heat after refrigeration, remove the jar lid and microwave for about 30 seconds, stirring after you remove it from the microwave.
To make the Apple Bars:
Preheat the oven to 350 degrees. Mix the butter, sugars, and egg together in a mixer until blended.
Add in the apple sauce and mix by hand. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Slowly blend the flour mixture into the apple sauce mixture, stirring to incorporate the flour. Mix in the apple. Pour the batter into a greased 11 x 17 inch baking dish and smooth evenly around the dish. Take about 2-3 tablespoons of the salted caramel sauce and drizzle it evenly over the batter.
Set the dish in the oven and bake for about 30-35 minutes. You can check for doneness by inserting a toothpick. If it comes out clean, the bars are done. Serve warm or cooled.
Caution: These bars come out very sticky….so sticky that you will inadvertently pick up more than one bar, so the only logical solution is to eat then both!
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Julie is the Arizona-based food, travel, and lifestyle writer/editor of A Cork, Fork, & Passport. She is an accomplished chef, traveler, kid wrangler, dachshund chaser, and social media influencer.