Apple Bars

What can be better than flaky shortbread layered with luscious apple pie filling and a creamy caramel sauce? These apple bars are the perfect dessert recipe for fall.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

Total Time 31

Servings Bars

Calories 295kcal

Author Arman Liew

Ingredients

For the crust

2 cups butter room temperature
1 cup sugar
1 1/2 cups powdered sugar
4 cups all purpose flour
2 teaspoons vanilla extract

For the filling

14 ounces caramels unwrapped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup apple pie filling

Instructions

Preheat the oven to 175C/325F. Grease a 9 x 13-inch pan with cooking spray and set aside.
In the bowl of a stand mixer with the paddle attached, mix the butter and two sugars together on medium speed. Add vanilla, then turn the speed to low. Slowly add the flour until a soft dough forms.
Transfer ⅓ of the dough into the pan and cover the remaining dough and refrigerate.
Bake the pan for 20 minutes, or until the edges are golden brown.
While the crust is baking prepare the caramel portion of the filling. Place the unwrapped caramels into a microwave safe dish along with the heavy cream. Microwave for 1-2 minutes, or until the caramel is mostly melted. Whisk together until smooth, along with the cinnamon and vanilla.
Pour the caramel over the cooled crust. Add a thin layer of the apple pie filling. Remove the dough from the refrigerator and crumble it evenly over the caramel apples.
Return the oven to the pan and bake for 25-30 minutes, or until the filling is bubbling and it is golden brown on top.
Let them cool completely before cutting into squares.

Notes

TO STORE: Leftovers can be kept at room temperature, covered, for up to one week. They can also be stored in the refrigerator for up to two weeks.

TO FREEZE: Place the baked and cooled bars in a shallow container and store them in the freezer for up to 6 months.

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