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Salted Caramel Apple Crisp Bars Recipe

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★★★★★

4.6 from 84 reviews

These Salted Caramel Apple Crisp Bars combine tender apple filling spiced with cinnamon, nutmeg, and ginger atop a buttery par-baked crust, finished with a crunchy oat streusel and a luscious homemade salted caramel drizzle. Baked to golden perfection, these bars offer the warm flavors of fall dessert in an easy-to-serve bar form, perfect for gatherings or cozy nights in.

Ingredients

Scale

Crust

  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ tsp fine sea salt
  • 1 cup (226g) cold unsalted butter, cubed
  • 1 tsp pure vanilla extract

Apple Filling

  • 6–7 medium apples (6 cups sliced)
  • ½ cup (100g) packed light brown sugar
  • 1 tbsp fresh lemon juice
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 2 tbsp all-purpose flour or cornstarch

Streusel Topping

  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) old-fashioned rolled oats
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ cup (113g) cold unsalted butter, cubed

Salted Caramel Sauce

  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) warm heavy cream
  • 4 tbsp (56g) room temperature unsalted butter, cubed
  • 1 tsp flaky sea salt
  • ½ tsp pure vanilla extract

Instructions

  1. Prepare Pan and Crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a bowl, mix 2 ½ cups flour, ½ cup granulated sugar, and ½ tsp salt. Cut in 1 cup cold unsalted butter until the mixture forms coarse crumbs. Stir in 1 tsp vanilla extract. Press this dough evenly into the bottom of the prepared pan and par-bake for 15 to 20 minutes until it turns light golden.
  2. Prepare Apple Filling: While the crust bakes, peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the sliced apples with ½ cup packed light brown sugar, 1 tbsp fresh lemon juice, 1 ½ tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger (optional), and 2 tablespoons of flour or cornstarch to help thicken the filling as it bakes.
  3. Prepare Streusel Topping: In a medium bowl, combine 1 cup all-purpose flour, ½ cup old-fashioned rolled oats, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 tsp ground cinnamon, and ¼ tsp fine sea salt. Cut in ½ cup cold unsalted butter until the mixture resembles coarse crumbs. This topping will add crunch and sweetness to the bars.
  4. Prepare Salted Caramel Sauce: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water. Heat over medium-high heat without stirring, allowing the sugar to dissolve and then caramelize until it reaches a deep amber color, about 8 to 12 minutes. Remove from heat carefully. Slowly whisk in ½ cup warm heavy cream (be cautious as the mixture will bubble vigorously). Next, whisk in 4 tablespoons room temperature unsalted butter, 1 teaspoon flaky sea salt, and ½ teaspoon pure vanilla extract. Set the caramel aside to cool slightly.
  5. Assemble and Bake: Spread the prepared apple filling evenly over the par-baked crust. Sprinkle the streusel topping over the apples. Return the pan to the oven and bake at 350°F (175°C) for 45 to 55 minutes, until the streusel is golden brown and the apples are bubbly and tender.
  6. Cool and Finish: Remove the bars from the oven and let cool completely on a wire rack for at least 2 to 3 hours to set properly. Once cooled, lift the bars out of the pan using the parchment paper edges. Generously drizzle the cooled salted caramel sauce over the bars and optionally sprinkle with extra flaky sea salt. Slice into squares and serve.

Notes

  • For best results, use tart apples like Granny Smith or Honeycrisp for a nice balance of sweet and tart flavors.
  • The optional ground ginger in the apple filling adds warm spice notes but can be omitted if preferred.
  • Make sure to cool the bars completely before drizzling caramel to prevent it from melting into the bars.
  • You can prepare the salted caramel sauce ahead of time and store it in the fridge; warm slightly before drizzling.
  • If you prefer a thicker filling, increase the flour or cornstarch by a tablespoon.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To keep the streusel topping crumbly, handle the butter as cold as possible when mixing.

Keywords: salted caramel apple crisp bars, apple dessert bars, baked apple bars, caramel apple bars, fall desserts, oat streusel bars

Find it online: https://thehungrymason.com/salted-caramel-apple-crisp-bars-recipe/