Description
Caramel Apple Breakfast Bars are your perfect morning companion, delivering a sweet and satisfying start to your day with wholesome ingredients that feel like a warm hug. Packed with tender apples and rich caramel, these bars will keep your energy soaring through the morning rush.
Ingredients
Scale
Main Ingredients:
- 6 medium apples
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 12 cup granulated sugar
Supporting Ingredients:
- 12 cup packed light brown sugar
- 14 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 14 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 12 cup heavy cream
- 14 teaspoon salt
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 46 tablespoons ice water
- Chopped pecans or walnuts
- Sea salt flakes
Instructions
- Mix flour, brown sugar, and salt in a large bowl, ensuring even distribution of dry ingredients.
- Cut cold butter into small cubes and blend into the flour mixture using a pastry blender or fingertips until it resembles coarse crumbs.
- Slowly incorporate 4-6 tablespoons of ice water, gently stirring until the dough just holds together without becoming too wet.
- Separate the dough into two equal discs, wrap each tightly in plastic, and refrigerate for 30 minutes.
- Heat the oven to 375F and prepare a 9×13 inch baking pan with butter or parchment paper.
- Roll out the first dough disc on a floured surface into a rectangle slightly larger than the pan, then carefully transfer to the prepared pan.
- Pierce the crust bottom with a fork and bake for 15-20 minutes until light golden brown.
- Combine 6 diced apples, ½ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 2 tablespoons lemon juice in a large bowl.
- Melt 2 tablespoons butter in a skillet over medium heat, then add the apple mixture and cook for 10-15 minutes until softened.
- Spread the apple filling evenly across the par-baked crust.
- Roll the second dough disc into a rectangle and place over the filling, trimming edges and creating steam vents.
- Bake at 375F for 30-35 minutes until the crust turns golden and filling bubbles, covering with foil if crust browns too quickly.
- Cool the bars completely in the pan before cutting.
- Combine ½ cup heavy cream, ½ cup sugar, ¼ cup butter, and ¼ teaspoon salt in a saucepan.
- Cook over medium heat, stirring until sugar dissolves and mixture reaches a light amber color at 245F, approximately 5-7 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Drizzle caramel over cooled bars and sprinkle with chopped nuts and sea salt.
- Slice into squares using a hot, clean knife for precise cuts.
- Serve at room temperature and store in an airtight container for up to 3 days.
Notes
- Use cold butter and handle the dough minimally to ensure a flaky, tender crust that doesn’t become tough.
- Dice apples into uniform small pieces so they cook evenly and create a consistent filling texture.
- Check caramel sauce temperature with a candy thermometer to prevent burning and achieve perfect golden color.
- For gluten-free adaptation, swap regular flour with a cup-for-cup gluten-free blend and ensure all other ingredients are gluten-free.
- Prep Time: 45-60 minutes
- Cook Time: 50-57 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 281 kcal
- Sugar: 18 g
- Sodium: 72 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 44 mg