Tuesday, September 8, 2015

Chocolate Caramel Apple Crumb Bars

I made these and took them to a church fellowship.  These bars tasted like mini apple pies.

Chocolate Caramel Apple Crumb Bars

Apple Filling:

4 to 5 cups Granny Smith Apples, peeled and diced (about 4 to 5 large apples)
½ cup brown sugar
2 tsp cornstarch
2 tsp cinnamon
3 Tbsp lemon juice
6 Tbsp butter

Crust and Crumb Topping:

3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) cold butter, cut into Tablespoons
1 large egg

Toppings:

24 soft caramels, quartered; about ¾ cup of quartered pieces Beth used caramel bits
½ cup semi-sweet chocolate chips
1 tsp course sea salt


1. In a large bowl, toss the diced apples in brown sugar, cornstarch, cinnamon, and lemon juice. Let macerate (release juices) for 5 minutes.

2. Melt 6 Tbsp of butter in a large sauté pan, add the apples with their juices, and cook for 10 minutes or until desired softness. Allow to cool slightly.

3. While the apples cook, prepare the crust: Using the paddle attachment fitted on a KitchenAid mixer, stir flour, sugar, baking powder, and salt together.

4. Add cold butter one Tablespoon at a time, while the mixer is running, until the mixture resembles fine crumbs. Add egg and mix until the dough comes together, in large crumbs.

5. Press ⅔ of the crust onto the bottom of a 9×13-inch baking dish.

6. Spread the cooked apples on top of the crust. Sprinkle with the remaining crumb dough.

7. Bake at 375 degrees Fahrenheit for 30 to 35 minutes or until golden on top.

8. Meanwhile, cut up 24 soft caramels into fourths, and measure ½ cup semi-sweet chocolate chips, and 1 tsp sea salt.

9. Once the crust is golden, sprinkle the cut-up caramels and chocolate chips on top.
 
10. Return pan to the oven for 3 to 5 minutes more until the chocolate and caramels are melty.

11. Remove the pan from the oven and immediately sprinkle with sea salt.

12. Allow to cool slightly before cutting and consuming.

 

 

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