Saturday, November 25, 2017


Shortbread Crust

1/2 Cup of Unsalted Butter, melted
1/4 Cup of Granulated Sugar
1 Teaspoon Vanilla
1/4 Teaspoon Salt
1 Cup Flour

Preheat oven to 300 Degrees.
Line the bottom and sides of a 8 X 8 baking pan with parchment paper leaving enough overhang on all sides and set aside.

In a medium bowl, stir the butter, sugar, vanilla, and salt together.  Add the flour and stir until everything is combined well.  Press evenly into the prepared baking pan. Bake for 15 minutes.


4 Large Jazz Apples, finely chopped
1 Cup Sugar
2 Teaspoons Apple Pie Filling
1/4 Cup Flour

In a medium saucepan, combine the apples, sugar and pie filling cooking until the apples start to soften, about 10 minutes.  Add the flour, stirring to combine and cook for another 2- 3 minutes.  Mixture should thicken slightly.


1/2 Cup Old-Fashioned Oats (I even used Quick Cook Oats)
1/3 Cup Dark Brown Sugar
1/4 Teaspoon Cinnamon
1/4 Cup Flour
1/4 Cup Unsalted Butter (Cold and Cubed)

Whisk together the oats, brown sugar, cinnamon and flour.  Add the butter and work it together with a couple of forks, a pastry cutter, or use your hands like I do, until the mixture resembles coarse crumbs.


1 Cup of Sugar
6 Tablespoons Salted Butter, room temperature and cut up into 6 slices
1/2 cup Heavy Cream
1 teaspoon Salt

1. Heat granulated sugar in a medium saucepan over medium heat stirring constantly with a heat resistant spatula or wooden spoon.
2.  Sugar will form clumps and eventually melt into a thick, brown, amber colored liquid as you continue to stir.  Be careful not to burn.
3.  Once sugar in completely melted, add in the butter.  Be careful with this step because the butter will bubble up rapidly when it is added.
4.  Whisk the butter into the sugar until it is completely melted and blended into the sugar...about 2-3 minutes.
5.  Very slowly drizzle in the cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6.  Allow mixture to boil for 1 minute.  It will rise in the saucepan as it boils.
7.  Remove from heat and stir in 1 teaspoon salt.  Allow to cool before using.

*You can make this caramel sauce in advance.  Store covered tightly in the refrigerator for up to 2 weeks.  If you are traveling or gifting this recipe, it is okay for a day at room temperature.

1. Make your salted caramel sauce.
2.  Bake your shortbread crust
3.  Cook the apples
4.  Mix up the streusel
5.  Remove the shortbread crust from the oven and turn up the heat to 350 Degrees.
6.  Add the apples to the crust
7.  Evenly distribute the streusel on top of the apple mixture
8.  Bake in 350 Degree oven for 30-35 minutes.
9.  Cool for 2 hours or overnight would be better.
10.  Cut into 12 or 16 squares and drizzle salted caramel sauce over each square

These bars can be enjoyed warm, room temperature, or even decide.
You can also make these ahead and freeze, without the caramel sauce for up to 3 months.
Then thaw overnight in the refrigerator before serving and drizzling with caramel sauce.

No comments: