Salted Caramel Apple Smore Bars Recipes

SALTED CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.
• Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
• Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.
• Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.
• Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.
• Bake until toothpick inserted in center comes out clean, 30-35 minutes.
• Cool completely and cut into 16 bars.

SALTED CARAMEL APPLE S'MORE BARS

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening, or spray with cooking spray.
• In blender, crush 1 1/2 cups cereal; place in medium bowl. Add flour, baking powder and 1/2 teaspoon salt; stir into crushed cereal. Set aside.
• In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. While beating on low speed, gradually add cereal-flour mixture, beating until dough forms.
• Reserve 1 cup of dough for topping. Press remaining dough in bottom of pan to form Base. Bake 15 minutes.
• Meanwhile, in 2-quart nonstick saucepan, melt 2 tablespoons butter over medium heat. Add apples; sprinkle with brown sugar. Cook 5 to 7 minutes or until apples are softened.
• Remove Base from oven. Spoon cooked apples in caramel over Base. Sprinkle 1 teaspoon salt over apples. Top with S'more Toppings. Crumble reserved cup of dough evenly over top.
• Bake 10 minutes longer or until top is browned. Cool completely, about 30 minutes. Cut into 3 rows by 3 rows for 9 bars, or 4 rows by 3 rows for 12 bars. Store in refrigerator.

SALTED CARAMEL APPLE PIE BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
• Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
• Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

S'MORES CARAMEL APPLES

Steps:

• Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.