This past weekend it was finally starting to feel like Fall around here and I was all about making an equally seasonal dessert. I had seen this Caramel Honeycrisp Apple Bars on Bake at 350 and knew I just HAD to make them. And I am glad I did…they are delicious!
I tweaked the recipe a little bit and added a few less spices. Overall I am very happy with the results…I mean a spiced cookie bar with caramel, baked apples and pecans…you can’t go wrong!
My husband is not really a fruity dessert kind of guy and he liked them so you ought to try it out! Just be warned…they are VERY addicting. I ate a 1/3 of the batch within 24 hours and had to freeze them so I wouldn’t eat anymore.
Hopefully the Fall weather will be back soon…my sweaters and long sleeve shirts are ready to make an appearance…if not, at least I have this dessert to remind myself Fall is here.
- 3/4 cup light brown sugar
- 3/4 cup unsalted butter, room temperature
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 2 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 3 cups peeled and chopped Honeycrisp apples
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 11 ounce bag chewy caramel candies
- 1/4 cup evaporated milk
- 1. Preheat oven to 350 degrees Fahrenheit. Line a 9x13" pan with foil and grease. Set pan aside.
- 2. Peel and chop the apples. Set aside.
- 3. With your stand mixer (or electric hand mixer), cream together the brown sugar and butter until creamy. Beat in the salt, baking soda and spices. On a low speed, mix in the flour until combined (the mixture will be crumbly).
- 4. Reserve 3/4 cup of the crust mixture and stir in the pecans. Squeeze the mixture together into larger pieces. Set aside.
- 5. Press the remaining crust into the pan. Bake for 10 minutes.
- 6. Meanwhile, toss chopped apples with granulated sugar, salt and cinnamon. In a small saucepan, melt caramel candies and evaporated milk over low heat, stirring until smooth.
- 7. Scatter apples over crust, then pour on caramel sauce. Sprinkle on reserved topping. Bake for 30 to 35 minutes or until the caramel is bubbly.
- 8. Let cool on a wire rack.
- 9. Enjoy!