Wednesday

Apple Pie Bars topped with Salted Caramel Drizzle

You should bake these just for the aroma in your home! My goodness, my house smells amazing right now...there's no fall candle that can replace apples,cinnamon and buttery goodness baking in your oven! These bars are quite delightful, feed a crowd, and are as tasty as apple pie,
(but much easier).



There are a few parts to this recipe. To begin, pre-heat your oven to 300. This is what you will bake your crust at, after which, you will turn the heat up to 350. Next, spray your jelly roll pan generously. 

Shortbread Crust

2 cups unsalted butter, melted
1 cup granulated sugar
4 teaspoons vanilla extract
1 teaspoon salt
4 cups all-purpose flour
 Melt the butter in a glass bowl in the microwave. Add, sugar, vanilla, and salt and whisk. Add the flour and stir only until everything is combined- don't over mix. Press the mixture evenly into the prepared baking pan. Bake for 15-20 minutes while you prepare the filling and streusel. Remove from oven and increase baking temperature to 350.

Apple Filling

8 large apples, peeled and thinly sliced
(I used a mix of Golden Delicious and Granny Smith...and an apple peeler)
8 Tablespoons all-purpose flour 
8 Tablespoons granulated sugar
4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 Combine the sliced apples, flour, sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside until crust is ready. When ready, evenly spread and tightly layer the apples on top of the warm crust.

Streusel

2 cups old-fashioned oats 
 1-1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup cold, cubed butter

 Whisk the oats, brown sugar, cinnamon, and flour together. Cut in the chilled butter with a pastry blender or two forks (I like to use my hands) until the mixture crumbs. Sprinkle the apple layer with streusel and bake for 35-40 minutes or until the streusel is golden brown.

 Let the bars cool on the counter for 30 minutes or so, then refrigerate for 2 (up to 24) hours. Cut bars and serve with (store bought or homemade) salted caramel sauce drizzled over the top of each bar. 

Salted Caramel Sauce
My go-to caramel sauce comes from the Brown Eyed Baker  
{Really, I've yet to try a recipe of hers that isn't delsish...and her blog name? Darling.}
  



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