Description
These Salted Caramel Apple Bars combine a luscious, homemade salted caramel apple syrup with a buttery cinnamon shortbread base, finished with crumbly shortbread pieces on top. The bars feature a perfect balance of sweet and salty flavors with warm apple and cinnamon notes, baked to a golden finish and chilled until perfectly set. Ideal for dessert lovers craving a rich and satisfying treat that melds classic autumnal flavors.
Ingredients
Caramel Layer
- 2 cups apple cider
- ¼ cup unsalted butter, room temperature, cut into tablespoon pieces
- ¼ cup light brown sugar, packed
- ½ cup granulated sugar
- ¼ cup heavy whipping cream
- ½ teaspoon ground cinnamon
- 1 teaspoon flaky sea salt
Shortbread Layer
- 1 cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Caramel Layer Preparation: Add the apple cider to a saucepan and bring it to a boil. Reduce the heat to a fast simmer and let the cider reduce to a syrup-like consistency, approximately ¼ cup. This process requires careful attention to avoid burning.
- Make Shortbread Layer: While the cider reduces, prepare the shortbread dough. Preheat your oven to 350℉ (180℃). Spray an 8×8 inch pan with cooking spray and line it with two strips of parchment paper to cover fully.
- Shortbread Dough Mixing: Cream the butter, light brown sugar, cinnamon, and vanilla in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed for five minutes until pale and fluffy. Scrape down the bowl sides as needed.
- Add Dry Ingredients: Add the all-purpose flour and kosher salt to the butter mixture. Mix on low speed until just combined and no flour streaks remain. Be careful not to overmix.
- Press and Bake Base: Press two-thirds of the prepared shortbread dough evenly into the bottom of the prepared pan, ensuring it reaches into the corners. Bake for 20 minutes. Place the remaining shortbread dough in the refrigerator to chill.
- Finish Caramel Layer: Once the apple cider syrup reduces, add the butter, brown sugar, granulated sugar, and heavy cream to the saucepan. Stir and bring to a boil over medium heat, occasionally stirring, until the mixture reaches 230℉ (110℃) on a candy thermometer.
- Add Flavoring to Caramel: Remove the saucepan from heat. Stir in the ground cinnamon and flaky sea salt. Set aside to cool and thicken slightly.
- Cool Shortbread Base: Remove the baked shortbread base from the oven and let it cool for 5-10 minutes as you finalize the caramel.
- Assemble Layers: Pour the slightly thickened caramel evenly over the warm shortbread base.
- Add Topping: Remove quarter-sized pieces of the reserved shortbread dough from the fridge, flatten them with your fingers, and scatter these pieces evenly over the caramel layer, including edges and corners.
- Bake Final Layer: Bake the assembled bars for an additional 20 minutes until the shortbread topping is golden and the caramel is set.
- Cool and Chill: Remove bars from the oven and transfer to a wire rack to cool for 30 minutes. Optionally, sprinkle additional flaky sea salt over the top. Then place the pan in the fridge uncovered to chill and fully set for 1-2 hours.
- Slice and Serve: Using the parchment paper, lift the bars from the pan. Slice into 16 pieces with a large, sharp knife, preferably while the bars are cold for clean cuts. Serve and enjoy.
Notes
- Reducing the apple cider carefully without burning is key to achieving a rich caramel flavor.
- Use a candy thermometer to monitor the caramel temperature for perfect texture and consistency.
- Chilling the remaining shortbread dough helps it maintain shape when scattered on top.
- Cutting bars cold ensures cleaner slices and neater presentation.
- Flaky sea salt sprinkled on top elevates the flavor by adding crunch and a pleasant salty contrast.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
