Salted Caramel Apple Bars

Salted Caramel Apple Bars

 2 cups flour

1/2 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 teaspoon ground cinnamon

2 sticks butter

1 cup water

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla

2 cups peeled and chopped Granny Smith apples

Preheat oven to 400°F. Grease a 10-by-15-inch cookie sheet.

In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

In a medium saucepan over medium-high heat, combine the butter and water heating until butter melts. Bring to a boil. Remove from heat and add in the flour mixture. Add buttermilk, eggs, and vanilla. Stir in the apples.

Pour batter into prepared pan, spreading evenly. Bake for 17 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack for about 25 minutes.

Glaze

1 stick butter

1/4 cup milk

3 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup salted caramel sauce (recipe at bottom of page)

Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over mostly cooled cake. Let set for about 15 minutes.

Caramel Sauce

1 cup granulated sugar

5 tablespoons butter

1/2 cup plus 1 tablespoon heavy cream

1 teaspoon Fleur de Sel (optional)

In a medium dry saucepan, cook the sugar over medium heat until the sugar melts. Turn off heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth. You will have leftovers of this caramel sauce and it will keep in the fridge for 2 weeks. It is delicious with apples dipped in it or over ice cream!