Caramel Apple Cookie Bars

Pumpkin seems to be popping up everywhere, but it isn’t the only thing in season. Apple desserts are another yummy and comforting fall favorite. From pies to muffins and everything in between, there’s something for every taste. If you’re in the mood for a unique apple treat, these Caramel Apple Cookie Bars are sure to hit the spot.

The caramel apple cookie bar is made from a sweetened dough base, but the spiced cinnamon apples are the real star. The apples complement this bar so well, plus they’re easy to make. Most of the ingredients are kitchen staples, so you likely already have most of them ready to go. Who doesn’t love a recipe that doesn’t require a lengthy shopping trip!?!

Making the Caramel Sauce

If you’ve never made homemade caramel sauce, it can feel daunting. Caramel sauce is temperamental and requires close attention to detail. You definitely don’t want any distractions while making the sauce. To make the sauce:

• Place 1/2 cup of sugar into a small saucepan over medium heat. Stir the sugar constantly until it turns into clumps and then melts into a thick, amber liquid.
• Reduce the heat to low and add the butter, stirring quickly but carefully until it is melted and incorporated. Bubbling is normal.
• Return the heat to medium and slowly pour in the 1/4 cup of heavy whipping cream. The mixture will steam and bubble rapidly. Stir until the heavy whipping cream is thoroughly mixed in.
• Let the caramel sauce boil for one minute before removing from the heat and setting aside until it cools slightly.

You want the sauce to be thin enough to drizzle but cool enough to thicken slightly. If you let it become too thick, you can always thin it again by reheating in a microwave-safe bowl in 15-second increments and stirring until it is the desired consistency.

FAQ

Can I use any apple variety? Yes. I prefer Granny Smith apples for apple desserts. I feel like the tartness with the sugar in the recipe pairs really well. However, if you prefer a sweeter apple, any type can be substituted.

What if I burn my caramel sauce? You’ll have to start over. Seriously. Once your caramel is burnt, it is unsalvageable. While homemade caramel sauce can be tricky and temperamental, keeping a close eye on it reduces the likelihood of things going wrong. Plus, the result is so worth it! Nothing beats homemade caramel.

How do I know if my caramel sauce is burnt? A strong, bitter smell, dark or black liquid, or excessive smoking are all signs that your caramel sauce has burnt. Burning can happen in a matter of seconds, so it’s important to monitor your sauce and start adding the butter and heavy whipping cream as soon as the sugar has melted and turned an amber color.

Can I freeze my caramel apple cookie bars? Yes! Simply wrap them in Saran Wrap and put them in an airtight container. They can be stored in the freezer for up to three months.

Print Recipe

Caramel Apple Cookie Bars

(1 votes, average: 5.00 out of 5)

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Dessert

Serves: 24

Prep Time: 20 – Cooking Time: 27 – Total Time: 47

Ring in fall with this scrumptious Caramel Apple Cookie Bar. Packed with tart apples and spiced to perfection, these bars give off warm, cozy vibes just in time for autumn.

Ingredients

• Base
• 1 Granny Smith apple (or another variety), peeled, cored, and cut into 1/4-inch chunks
• 1 tsp corn starch
• 1/4 tsp apple pie spice
• 1/4 tsp ground cinnamon
• 1 1/2 sticks butter, melted
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• Caramel Sauce
• 1/2 cup granulated sugar
• 3 tbsp butter
• 1/2 tsp vanilla extract
• 1/4 cup heavy whipping cream

Instructions

BASE

1

Preheat oven to 325° F. Line a 9x13-inch pan with parchment paper and set aside.

2

In a small bowl, add the apple chunks, cornstarch, apple spice, and cinnamon. Toss lightly until the apples are coated.

3

In a larger bowl, add the melted butter, sugar, egg, and vanilla extract. Stir the mixture until well incorporated.

4

Stir in the salt and baking soda, then slowly add the flower. The mixture will get pretty thick, so keep stirring until everything is mixed together well.

5

Scoop the dough into the prepared pan, pressing it throughout the pan into an even layer

6

Bake for 27-30 minutes or until a light golden color and a toothpick comes out clean

CARAMEL SAUCE

7

While the bars are baking, prepare the caramel sauce by placing 1/2 cup of sugar in a small saucepan. Turn stovetop to a medium heat. Stir the sugar continuously until it starts to clump and eventually melt into a liquid. The color should be amber. ( This process took about eight minutes, but the time can vary depending on heat, pan, and stove. Make sure you keep close eye on. )

8

Reduce the heat to low and add the butter, stirring carefully until completely melted. Bubbling and some splatter is normal, so be careful not to burn yourself.

9

Slowly add the vanilla and heavy whipping cream, stirring until it is incorporated into the sauce. Sizzling, bubbling, and steam are all normal.

10

Once the heavy whipping cream is stirred in, return the heat to medium and let the mixture boil for 1 minute.

11

Remove from heat and let sit to cool and thicken just slightly.

FINAL STEP

12

Once the bars are out of the oven and have cooled for about 10 minutes, drizzle the caramel rapidly over the top of the bars using a spoon. If the sauce has thickened too much, heat it back up in a microwave-safe bowl in 15-second increments. It just needs to be thin enough to fall off of the spoon into a drizzle pattern.

13

Cut into 24 even squares once bars are completely cooled.

14

OPTIONAL: Sprinkle coarse sea salt on top of the caramel for delicious a salted caramel finishing touch.

Notes

The caramel sauce recipe makes a lot. You will likely have leftovers unless you choose to coat the entire top of the bars with sauce. Leftover caramel sauce can be warmed and used as an apple dip or ice cream topping.