I recently started with a crossfit personal trainer to help me get my pre baby body back. Crossfit is amazing. It is one of the hardest most rewarding workouts that I have ever done. There really is no way to not get results with crossfit. I can already feel a difference in the short time that I have been doing it. I feel so much better just getting back into an exercise routine. I have been watching what I eat but I still believe in a little treat here and there. I made these Salted Caramel Apple Butter Bars last week and that tiny square was worth every single calorie that I burned that day!
I adapted these from the Salted Caramel Butter Bars recipe. One of my favorites on the blog. I know, I know, these aren’t going to help with the weight loss plan. They are called butter bars. But oh man are they incredible! They start with a buttery shortbread crust. The center is salted caramel apple and the top is more buttery shortbread goodness. I love the hint of saltiness in these bars. Everything combined in these bars were so amazing! These are sure to be a hit with your family as well!
- 2 cups butter, softened
- 1 cup white sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla
- 4 cups flour
- 2 medium apples, chopped (I used Granny Smith)
- 1 14 oz bag caramels, unwrapped or 11 oz unwrapped Caramel Bits work great
- ⅓ cup whipping cream
- ½ tsp vanilla
- 2 teaspoons coarse sea salt
- Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
- Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
- Remove the pan from the oven and melt the caramels, heavy cream and ½ tsp vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire T, just lightly sprinkle evenly on top. You don’t want them too salty.
- Take the remaining dough out of the refrigerator and crumble over the top of the caramel. Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.
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