Caramel Apple Shortbread Bars

This recipe is actually one that I tried this spring in Greece with one of my classmates, but it didn’t work out quite right then. It turned out delicious, but the caramel was rock hard, so eating it was a challenging, somewhat drooly event. This time, though, thanks (I think) to the use of a candy thermometer, the caramel came out soft enough to bite, but still firm enough to hold its shape. Everyone that had some of this batch loved it, and it feels fall-appropriate!

IMG_3923Ingredients:

Shortbread:

  • 10 tablespoons unsalted butter, room temp
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 2/3 cup all-purpose flour

Apples:

  • 1 tablespoon unsalted butter
  • 1 apple, peeled, cored, and diced
  • 1 tablespoon brown sugar

Caramel:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup golden syrup or light corn syrup
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 4 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla bean paste or extract

Line a 9X9″ pan with parchment paper and set aside. I only had an 8X11″ (and last time I used a 10″ round), and the ingredients still seemed sufficient for the slightly greater area.

In a large bowl, combine the butter, sugar, and salt for the crust with a fork, then stir in the egg yolk.

Villy did lots of the work when we tried it in the spring!

Villy did lots of the work when we tried it in the spring!

Add the flour, the combine with your hands until flaky. For me, this means squashing the butter bits until they’re super thin.

IMG_3911Transfer the dough to your lined pan and press down evenly across the bottom of the pan. Refrigerate 30 minutes.

IMG_3913During that time, preheat the oven to 350 degrees. Bake 25 minutes, until lightly browned, then take out and set aside.

IMG_3916While the shortbread bakes, combine the apples, butter, and sugar in a medium saucepan. Bring to a boil, then let simmer until the apples are soft. It may seem weird at first, expecting some apples, with no liquid but the melted butter, to boil, but the apples release some liquid and it does happen.

IMG_3914Combine the butter, brown sugar, golden syrup, salt, sugar, and cream for the caramel in a large pot. Bring to a boil, then stir for 5-10 minutes until thick and bubbly, at about 248 on a candy thermometer.

IMG_3918

Apparently if it looks like this for too long, you might be over heating it?

Remove the heated mixture from the stove, stir in the vanilla, then add the softened apples.

IMG_3919Pour the caramel mixture on top of the shortbread and spread evenly.

IMG_3920Refrigerate 2-4 hours, until firm. Slice cold, and keep chilled when not serving.

IMG_3922There is a lot of butter in this, and you can tell because it is really delicious! When you don’t overcook the caramel, it’s a good chewy texture that’s nice with the slight flakiness of the crust, with just a bit of gooeyness. It’s quite delightful!

Caramel Apple Shortbread Bars

From Culinary Concoctions by Peabody.

Shortbread:

  • 10 tablespoons unsalted butter, room temp
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 2/3 cup all-purpose flour

Apples:

  • 1 tablespoon unsalted butter
  • 1 apple, peeled, cored, and diced
  • 1 tablespoon brown sugar

Caramel:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup golden syrup or light corn syrup
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 4 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla bean paste or extract

Line a 9X9″ pan with parchment paper and set aside.

In a large bowl, combine the butter, sugar, and salt for the crust with a fork, then stir in the egg yolk.Ā  Add the flour, the combine with your hands until flaky.Ā  Transfer the dough to your lined pan and press down evenly across the bottom of the pan. Refrigerate 30 minutes. During that time, preheat the oven to 350 degrees. Bake 25 minutes, until lightly browned, then take out and set aside.

While the shortbread bakes, combine the apples, butter, and sugar in a medium saucepan. Bring to a boil, then let simmer until the apples are soft.

Combine the butter, brown sugar, golden syrup, salt, sugar, and cream for the caramel in a large pot. Bring to a boil, then stir for 5-10 minutes until thick and bubbly, at about 248 on a candy thermometer. Remove the heated mixture from the stove, stir in the vanilla, then add the softened apples.

Pour the caramel mixture on top of the shortbread and spread evenly. Refrigerate 2-4 hours, until firm. Slice cold, and keep chilled when not serving.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , , , , . Bookmark the permalink.

2 Responses to Caramel Apple Shortbread Bars

  1. Arielle says:

    I love your blog! Your recipes all look so amazing and delicious šŸ™‚ I am glad I got to discover you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s