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–+ servings
Chocolate Caramel Apple Crumb Bars - These dessert bars have a buttery crust and crumble on top, a gooey cinnamon-sugar apple filling, with caramels, chocolate chips, and sea salt sprinkled on top.

Chocolate Caramel Apple Crumb Bars

Author Amber Brady
Yields 12 to 24 bars depending on size

Ingredients

Apples

  • 4 to 5 cups (372-465 g) Granny Smith Apples, peeled and diced (about 4 to 5 large apples)
  • ½ cup (100 g) light brown sugar, gently packed
  • 2 tsp cornstarch
  • 2 tsp ground cinnamon
  • 3 Tbsp lemon juice
  • 6 Tbsp (85 g) butter

Crust

  • 3 cups (360 g) all-purpose flour, (stir, spoon & level)
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) butter, (2 sticks) room temperature, cut into Tablespoons
  • 1 large egg

Toppings

  • 24 soft caramels, quartered (I used Lancaster Caramel Soft Crémes; about 3/4 cup of quartered pieces)
  • ½ cup (85 g) semi-sweet chocolate chips, (I prefer Guittard chocolate chips)
  • 1 tsp course sea salt

Instructions

  • In a large bowl, toss the diced apples in brown sugar, cornstarch, cinnamon, and lemon juice. Let macerate (release juices) for 5 minutes.
  • Melt 6 Tbsp of butter in a large sauté pan, add the apples with their juices, and cook for 10 minutes or until desired softness. Allow to cool slightly.
  • While the apples cook, prepare the crust: Using the paddle attachment fitted on a KitchenAid mixer, stir flour, sugar, baking powder, and salt together.
  • Add the butter one Tablespoon at a time, while the mixer is running, until the mixture resembles fine crumbs. Add egg and mix until the dough comes together, in large crumbs.
  • Press ⅔ of the crust onto the bottom of a 9×13-inch baking dish.
  • Spread the cooked apples on top of the crust. Sprinkle with the remaining crumb dough.
  • Bake at 375 degrees Fahrenheit for 30 to 35 minutes or until golden on top.
  • Meanwhile, cut up 24 soft caramels into fourths, and measure ½ cup semi-sweet chocolate chips, and 1 tsp sea salt.
  • Once the crust is golden, sprinkle the cut-up caramels and chocolate chips on top.
  • Return pan to the oven for 3 to 5 minutes more until the chocolate and caramels are melty.
  • Remove the pan from the oven and immediately sprinkle with sea salt.
  • Allow to cool slightly before cutting and consuming.

Notes

  • About the crust: The colder the butter, the more crumbly the texture will be. Room temperature butter will make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.
  • TO STORE: Leftover bars can be stored in an airtight container or in the baking pan covered tightly with a lid, plastic wrap, or foil. Store at room temperature for up to 3-4 days.