Caramel Apple Pie Pecan Bars

Video Description

Homemade salted caramel, sweet apples, fresh pecans, and a cookie crust. If you like apple pie and caramel apples, this recipe combines the best of each. Skill Level: Orange belt (advanced beginner) Total Time: 3 hours 50 minutes Active work: 35 minutes Baking time: 45 minutes Cooling time: 2 hours 30 minutes I've adapted this from the delicious 'Salted Caramel Apple Pie Bars' recipe at sallysbakingaddiction.com. I reduced the amount of salt, increased the apple quantity, added pecans, and changed the order up a bit. ------------------------------------------------ Before we begin, pre-heat your oven to 300˚F. 1. Caramel topping INGREDIENTS 1 cup granulated sugar 6 Tbs of salted, room-temperature butter ½ cup of room-temperature heavy cream ½ tsp fine sea salt Add granulated sugar to a saucepan over medium heat. Stir until the sugar melts fully and turns light brown. Slowly add the butter pieces and whisk. If the mixtures starts steaming and bubbling rapidly, take the pan off the burner and whisk vigorously until integrated. Carefully and slowly add the room temperature heavy cream. If the mixture starts to steam and boil over, pull the pan off of the stove and continue whisking until integrated. Allow the mixture to boil for about a minute, pull off the burner, and add the salt. Set aside covered on an unused burner to cool for 30 min. 2. Cookie crust INGREDIENTS 1 cup all-purpose flour ¼ cup granulated sugar ¼ tsp fine sea salt 8 Tbs of unsalted butter, melted 1 tsp of vanilla extract In a medium-sized mixing bowl, combine the flour, sugar, and salt. Mix. Add the vanilla to the melted butter and stir. Pour the wet ingredients into the dry ingredients. Stir until dough comes together. Pat dough out evenly in the bottom of a greased 8" x 8"-inch baking pan. Bake for 15 minutes at 300˚F 3. Apple filling INGREDIENTS 3 large apples -- any type. I used honey crisp apples 2 Tbs all-purpose flour 2 Tbs granulated sugar 1 tsp of cinnamon ⅛ tsp of ground nutmeg Peel, slice, and dice 3 large apples into a large mixing bowl. Add flour and sugar. Stir until combined. Add the cinnamon and nutmeg, and stir the mixture until the spices are evenly distributed. Set apples aside. Crust may be done by now. When it is finished, remove, turn the oven up to 350˚F, and allow the par-cooked crust to cool in the pan until you are able to touch it (15-20 minutes). 4. Streusel/nut topping INGREDIENTS ¼ cup all-purpose flour ½ cup rolled oats ⅓ cup brown sugar packed ¼ tsp of cinnamon 4 Tbs of cold unsalted butter, cubed 1 cup raw, unsalted pecans chopped In a small bowl, add flour, oats, brown sugar, and cinnamon. Stir to combine. Add cold, cubed butter to the dry ingredients. Cut the butter into the dry mixture using a pastry blender, or two forks, or your hands (as I do). In another small bowl, chop one cup of raw, unsalted pecans. ASSEMBLY AND BAKING 1. Add apple mixture to the top of the par-cooked crust. Spread out evenly. 2. Crumble strudel mixture on top of apples. 3. Cover the top with chopped pecans. Bake on middle rack of the oven at 350˚F for 30 minutes. Check to see if the top has browned. If not, turn on your oven broiler for a couple more minutes to brown the top. Watch carefully to make sure nothing burns. COOLING and ADDING CARAMEL Allow the pan to cool on the counter for at least an hour, then place in the freezer for 15-20 minutes (optional). Cut into 9 squares and remove bars from pan and place on parchment paper or aluminum foil. Heat up your caramel mixture until it's pourable. I put mine in a canning jar and heated it in the microwave for a 1 minute on high. Using a spoon, drizzle caramel over the top of the bars. Add a pecan half to the top of each bar for a fancier presentation.