Description
Chewy Caramel Apple Cookie Bars are pure autumn magic. Tender apples, rich caramel, and a soft cookie base. My secret to fall happiness!
Ingredients
Scale
- Cookie Bar Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Apple & Caramel Goodness:
- 3 medium Granny Smith apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup good quality store-bought caramel sauce
- Finishing Touches:
- Flaky sea salt, for sprinkling (optional)
Instructions
- Prep Your Pan & Oven:: First things first, let’s get that oven preheating to 350°F (175°C). And for the love of all things chewy and delicious, line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Trust me, you’ll thank yourself later when it’s time to lift these Chewy Caramel Apple Cookie Bars out. I’ve forgotten this step before, and it was a sticky, frustrating mess trying to get them out in one piece. Learn from my mistakes, hon!
- Cream the Sugars and Butter:: In a large bowl, grab your softened unsalted butter, granulated sugar, and brown sugar. Beat them with an electric mixer until they’re light and fluffy, usually about 2-3 minutes. This step is crucial for that tender, chewy texture. I always let my butter sit out for a bit; trying to cream cold butter is a battle you’ll lose. It should look pale and airy, like a sweet cloud, if you’re doing it right.
- Add Egg & Vanilla:: Crack in that large egg, and pour in the vanilla extract. Beat them until everything is just combined. Don’t overmix here, or you’ll get tough bars, and no one wants that! It should look smooth and creamy, smelling absolutely delightful already. This is where the magic starts to happen, honestly, the scent of vanilla always makes me smile.
- Mix in Dry Ingredients:: In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Then, gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Overmixing develops gluten, making the bars tough. I always tell myself to go easy here; it’s a delicate balance!
- Press & Layer:: Press about two-thirds of the cookie dough evenly into the bottom of your prepared pan. It might seem like it’s not enough, but trust me, it spreads. Then, scatter your diced Granny Smith apples over the dough layer, making sure they’re in a nice, even layer. Sprinkle those apples with ground cinnamon and nutmeg. It’s going to smell amazing, I promise!
- Caramel & Top Layer:: Drizzle about half of your caramel sauce generously over the apples. Now, take the remaining cookie dough and crumble it over the top of the apples and caramel. Don’t worry about it being perfectly even; a rustic, crumbly top is part of the charm! Bake for 30-35 minutes, or until the edges are golden brown and the top is set. The kitchen will smell incredible, like a warm autumn hug!
- Cool & Serve:: Once baked, let the bars cool in the pan on a wire rack for at least 30 minutes. Then, drizzle the remaining caramel sauce over the top and, if you like, sprinkle with a pinch of flaky sea salt. Let them cool completely before lifting them out using the parchment paper overhang and cutting into squares. Seriously, don’t rush this part; it’s worth the wait for neat bars!