I grew up along the road from the local exhibition center. While I appreciated the trips, the games and the chance to meet the farm animals on Cumberland fairly every year, I was really there for the meal.
No excursion to the fair was complete without getting a caramel apple to the hands that was intelligently displayed in the windows of the food trailers, so that their shiny caramel coating reflected the flashing lights of the nearby middle. Karamell and Apple are still one of my favorite autumn flavor combinations, and while I have been far away from the County Fair, I grew up nearby. I am always looking forward to baking a delicacy inspired by caramel every year.
These caramel apple bars have a brown sugar -short break crust, which is used for a crumbly lid and is filled with seasoned apple wedges that are coated with velvet Dulce de Leche. Before serving, the bars are drizzled with even more Dulce de Leche for this shiny caramel apple.
Since there is no cake crust in sight in sight and the caramel jumps out of the scratcher, these bars earn not only for the taste, but also how easy it is to make.
Simply recipes / Mark Beah
Use Dulce de Leche bought in the shop
Instead of making a caramel from scratch, I do this apple bar with Dulce de Leche bought in the shop, a Latin American caramelized milk sauce with a rich and creamy caramel taste. Dulce de Leche is thick enough to cut too much out of the rods.
Seek Nestle La Lechera or Eagle brand Dulce de Leche next to the sweetened condensed milk or in the Latin food section. If your local grocery is not wearing it, try a Latin market or look online. A glass of high -quality caramel sauce can also work here.
The best apples for baking
When baking an apple mesh, I always use crispy and spicy Granny Smith. In these bars, the sour taste of the Granny Smiths is in contrast to the sweet dulce de leche, and their solid texture prevents them from collapsing too much when baking.
While Granny Smiths are my favorite, you can exchange them for other baking -friendly apple varieties such as Pink Lady, Braeburn, Honeycrisp or Gala.
Simply recipes / Mark Beah
How to get clean windows
The roast and sticky Dulce de Leche give these bars an messy look. To get the cleanest discs, after the neat the rods with Dulce de Leche, I can take them off in the fridge for an hour before I have the cutting. I recommend using a long knife of a sharp chef and wiping the knife between each cut.
Adjust my simple caramel apple -bars
These bars have this classic caramel apple taste, but now and then I like to mix it out with a few extras. Here are some of my favorite variations:
- For a salted caramel taste, add a spacious syringe made of scaly sea salt after drizzling the tips of the bars with Dulce de Leche.
- Add 1/2 cup of chopped nuts to the reserved sprinkles. My favorites are pecans or walnuts.
- Exchange the spices in the caramel apple filling. Hold it simply instead of an apple pie mixture by replacing it with 1 to 2 teaspoons of your favorite baking spice. I love these bars with a teaspoon of floor cardamom.
- Double the recipe and bake in a 9×13-inch pan. Benefit the crust for 18 minutes. After assembling, bake the poles for 45 to 55 minutes until the crumble is slightly browned.
Simply recipes / Mark Beah
If you do not have an apple pie spice, you can replace it with pumpkin peak spice or use 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground muscat nut and 1/2 teaspoon of ground allspice.
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For the crust and the crumb point
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Cooking spray with non -Steak
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2 Stick ((8 Ounce))) unsalted buttersoft
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1/2 cup ((107G))) Light brown sugar
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1/2 teaspoon Kosher salt
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1/2 teaspoon ground cinnamon
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2 1/2 Cup ((300G))) All -purpose flour
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1 1/2 teaspoon baking powder
For filling and topping
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2 large Apples (to 14 Ounce overall), boxes, peeled and cut into thin slices
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1 tablespoon Corn starch
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2 teaspoon Apple pie spice
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1 (13.4) -Unce may Dulce de LechE or high -quality caramel sauce (just more than 1 cup), divided
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Preheat the oven to 350 ° F.
Spray an 8×8-inch baking pan with a cooking spray and a parchment paper closure, whereby the surplus depends on two sides (this helps out the pan later).
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Make the dough:
Use a hand mixer in a large mixed bowl to beat the soft butter, the brown sugar, salt and cinnamon at medium to high speed up to light and fluffy. Add the flour and baking powder and mix at low speed until a crumbly dough forms for about 30 seconds. Use a rubber spatula to scratch the floor and sides of the bowl to ensure that the butter is fully incorporated.
Simply recipes / Mark Beah
Simply recipes / Mark Beah
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Bake the crust:
Transfer 2/3 of the dough (approx. 2 1/2 unpacked cups or 430 g) into the prepared pan and press into a even layer. Reserve the rest of the dough for the crumble top. Bake the crust for 15 minutes.
Simply recipes / Mark Beah
Simply recipes / Mark Beah
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Let the caramel apple fill:
While the crust bakes, make the filling. Throw the apple wedges with the corn starch and the apple pie spice to cover. Add 2/3 cup of Dulce de Leche and stir around to combine. Place aside until the crust is finished.
Simply recipes / Mark Beah
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Assemble and bake:
Remove the crust from the oven. Carefully distribute the apple caramel filling into an even layer over the par-baked crust. Crumble the remaining dough over the apple caramel filling. Return the pan into the oven and bake for 30 to 35 minutes until the crumble is slightly browned.
Simply recipes / Mark Beah
Simply recipes / Mark Beah
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Cool:
Take the pan out of the oven. Guide a small offset spatula or a butter knife along the edges without parchment paper to loosen it from the pan. Let the poles cool completely in the pan for about 1 hour.
Simply recipes / Mark Beah
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Drizzle with dulce de leche:
As soon as the poles are cool, carefully lift them out of the pan with the parchment paper. Heat the remaining 1/3 cup of Dulce de Leche in the microwave in 15-second bumps until they are thin enough to drizzle. Use a spoon to drizzle the caramel over the tip of the poles. Cut and serve.
Store the cut rods in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
Do you love the recipe? Let’s star and a comment below!
Simply recipes / Mark Beah
Simply recipes / Mark Beah
| Nutritional information (by portion) | |
|---|---|
| 361 | Calories |
| 18g | Fat |
| 47g | Carbohydrates |
| 5G | protein |
×
| Nutritional information | |
|---|---|
| Portions: 12 | |
| Amount per serving | |
| Calories | 361 |
| % Daily value* | |
| 18g | 22% |
| Saturated fat 11g | 54% |
| 48 mg | 16% |
| 152 mg | 7% |
| 47g | 17% |
| Food fiber 2G | 6% |
| Total sugar 25g | |
| 5G | |
| Vitamin C 2mg | 11% |
| Calcium 118 mg | 9% |
| Iron 1mg | 8% |
| Palassium 170mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
