Caramel Apple Bars (Print Version)

# Ingredients:

→ Apples

01 - 3 medium-sized Granny Smith apples, peeled, seeded, and finely diced
02 - 2 tbsp granulated sugar
03 - 1/2 tsp cinnamon powder
04 - 1/4 tsp ground nutmeg

→ Streusel Topping

05 - 1 cup (50 g) quick-cooking oats
06 - 1/2 cup (113 g) softened salted butter
07 - 1/2 tsp cinnamon
08 - 1 cup (212 g) packed light brown sugar
09 - 1 cup (142 g) all-purpose flour

→ Shortbread Base

10 - 1 cup (227 g) softened salted butter
11 - 1/2 tsp cinnamon
12 - 1/4 tsp salt
13 - 2 cups (284 g) all-purpose flour
14 - 1/2 cup (106 g) packed light brown sugar

→ Cream Cheese Layer

15 - 2 blocks (8-ounces each) (454 g) softened cream cheese
16 - 1 tsp vanilla extract
17 - 2 large eggs
18 - 1/2 cup (106 g) sugar

→ Caramel Sauce

19 - 1 tbsp vanilla (use less if you prefer a milder vanilla flavor)
20 - 4 tbsp salted butter
21 - Pinch of salt
22 - 1 cup (212 g) light brown sugar, packed
23 - 1/2 cup heavy cream

# Instructions:

01 - Set the oven to 350°F. Line a 9x13-inch pan with foil for easy cleanup (optional). Lightly coat the foil with nonstick spray.
02 - Combine the chopped apples, 2 tbsp sugar, cinnamon, and nutmeg in a small bowl and stir well. Set aside for now.
03 - Use a pastry cutter, two forks, or your hands to mix together the brown sugar, flour, cinnamon, oats, and butter in a medium bowl until crumbly. Set aside.
04 - In a bowl, combine flour, brown sugar, salt, and cinnamon. Add butter and use a pastry blender or forks to mix until crumbly and evenly blended. Press the mixture firmly into your prepared pan. Bake for around 10 minutes or until you see the edges just starting to turn golden.
05 - While the crust is baking, beat softened cream cheese and sugar in a large bowl using a handheld or stand mixer until smooth. Beat in eggs one at a time, then add vanilla and mix again. Don't forget to scrape the sides of the bowl! Pour this mixture over the warm crust.
06 - Give your apple mixture another stir and gently place it over the cream cheese layer. Sprinkle that crumbly topping over the apples. Bake everything for 30-35 minutes until the filling sets.
07 - In a saucepan, melt butter with brown sugar, heavy cream, and a pinch of salt over medium-low heat. Stir the mixture gently while letting it simmer for 5-7 minutes until it starts to thicken. Add the vanilla and cook for another minute—it'll thicken more as it cools.
08 - Let the bars sit out until they're at room temperature. Drizzle the caramel sauce across the top or add it to individual slices as you serve. If the sauce is cold, warm it up gently first.

# Notes:

01 - Store these bars in the fridge for up to five days.
02 - You can make the caramel sauce ahead of time. Keep it in the fridge and reheat it when you're ready to use it.
03 - For a cleaner look, chill the bars before slicing. Use a warm knife if needed.
04 - Feel free to swap in unsalted butter—just add a small pinch of salt to each section of the recipe.

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