salted caramel apple pie bars

By socalnativelala

Ingredients

• Salted caramel sauce:
• 2 c. granulated sugar
• 2 tbs. light corn syrup
• 1/4 c. water
• 8 tbs. unsalted butter, at room temperature, cut into pieces
• 1 c. heavy cream, at room temperature
• 1 tbs. fleur de sel (or any other flaky sea salt)
• Shortbread Crust:
• 1 1/4 c. unsalted butter, melted
• 3/4 c. granulated sugar
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 1/4 c. all-purpose flour
• Apple Filling:
• 4-5 large apples, peeled and thinly sliced (1/4 inch thick)
• 4 tbs. all-purpose flour
• 4 tbs. granulated sugar
• 2 tsp. ground cinnamon
• 1/2 tsp. fresh ground nutmeg
• Streusel topping:
• 1 1/4 c. old-fashioned oats
• 3/4 c. brown sugar
• 1/2 tsp. ground cinnamon
• 2/3 c. ap flour
• 2/3 c. unsalted butter, cold and cubed

Preparation

Step 1

To make salted caramel sauce add the sugar in an even layer over the bottom of a heavy saucepan with a capacity of at least 2 or 3 quarts. Whisk in the corn syrup and water. Heat the sugar over medium-high heat, whisking it as it begins to melt. Don't panic if the sugar begins to form clumps. Just keep whisking and as it continues to cook they will melt back down. Stop whisking once all of the sugar has melted and swirl the pan occasionally while the sugar cooks. A wet pastry brush can be used to wipe sugar crystal off the side of the pan if necessary. Continue cooking until the sugar has reached a deep amber color. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a very close eye. If you are using an instant-read or candy thermometer cook the sugar until it reaches 350 degrees F. As soon as the caramel reaches 350 degrees add the butter all at once. Be very careful as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks.

Preheat the oven to 325F degrees. Line an half sheet baking pan with parchment, leaving an overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.

Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 45 minutes or until golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the parchment out of the pan using the overhang on the sides and cut into bars. Once cut, drizzle with salted caramel.