My Easy Caramel Apple Bars Taste Like a Day at the Fair
Ingredients
- Nonstick cooking spray
- 28 sticksounces unsalted butter
- 1/2107 cupg light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 1/2300 cupsg all-purpose flour
- 1 1/2 teaspoons baking powder
- 214 largeounces apples
- 1 tablespoon cornstarch
- 2 teaspoons apple pie spice
- 1 can dulce de lech
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Spray an 8x8-inch baking pan with nonstick cooking spray and line with a parchment paper sling, making sure the excess hangs over on two sides (this helps with lifting the bars out of the pan later).
- In a large mixing bowl, use a hand mixer to beat the softened butter, brown sugar, salt, and cinnamon on medium-high speed until light and fluffy, about 2 minutes. Add the flour and baking powder, and mix on low speed until a crumbly dough forms, about 30 seconds. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure the butter is fully incorporated.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Transfer 2/3 of the dough (about 2 1/2 unpacked cups or 430g) to the prepared pan and press into an even layer. Reserve the rest of the dough for the crumble topping. Bake the crust for 15 minutes.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- While the crust bakes, make the filling. Toss the apple wedges with the cornstarch and apple pie spice to coat. Add 2/3 cup of the dulce de leche and stir to combine. Set aside until the crust is done baking.,Simply Recipes / Mark Beahm
- Remove the crust from the oven. Carefully spread the apple caramel filling into an even layer on top of the par-baked crust. Crumble the remaining dough over the apple caramel filling. Return the pan to the oven and bake until the crumble is lightly browned, 30 to 35 minutes.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Remove the pan from the oven. Run a small offset spatula or a butter knife along the edges without parchment paper to loosen them from the pan. Allow the bars to cool completely in the pan, about 1 hour.,Simply Recipes / Mark Beahm
- Once the bars are cool, carefully lift them out of the pan using the parchment paper. Heat the remaining 1/3 cup dulce de leche in the microwave in 15-second bursts until thin enough to drizzle. Use a spoon to drizzle the caramel over the tops of the bars. Slice and serve.,Store the sliced bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original