Salted Caramel Apple Butter Bars

saltedcaramelapplebutterbars

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!

2.5 from 4 reviews
Salted Caramel Apple Butter Bars
 
Prep time
Cook time
Total time
 
An amazing buttery shortbread crust with a caramel apple center!
Author:
Serves: 16
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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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