Apple Caramel Bars

Apple Caramel Bars

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

How about caramel apples, cheesecake, and apple pie all rolled into one delicious bar? Whether you’re having guests over or just want to have a tasty fall treat around give these Apple Caramel Bars a try.

  • 2 Cups Unbleached Flour
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Cold Butter (Cubed)
  • 16 Ounces Cream Cheese (Softened)
  • 1/2 Cup Plus 2 Tablespoons Sugar (Divided)
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs (Lightly Beaten)
  • 3 Medium Tart Apples (Peeled & Finely Chopped)
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • Streusel:
  • 3/4 Cup Unbleached Flour
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Quick Cooking Oats
  • 1/3 Cup Butter (Cubed)
  • 1/3 Cup Warmed Caramel Sauce
  1. Preheat oven to 350 degrees.
  2. In small-size bowl combine flour and brown sugar. Cut in butter until nice and crumbly. Press into a greased 13x9 inch-baking pan. Place in oven for 15 minutes until lightly browned.
  3. In large-size bowl beat cream cheese, 1/2 cup sugar, and vanilla until nice and smooth. Add eggs. Beat on low speed just until combined. Remove crust from oven. Spread mixture over crust.
  4. In small-size bowl toss chopped apples with cinnamon, nutmeg, and remaining sugar. Spoon over cream cheese layer.
  5. In another small-size bowl combine 3/4 cup flour, 3/4 cup brown sugar, and oats. Cut in butter until crumbly. Sprinkle over apple layer.
  6. Place in oven for 25 minutes until filling is set. Remove from oven and drizzle with caramel sauce. Cool in pan for 1 hour. Place in refrigerator for 3 hours. Remove from fridge and cut into bars.
  7. Note: Caramel sauce can usually be found in the ice cream section of your local market
  8. Makes 3 Dozen
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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