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Caramel Apple Cinnamon Bar Recipe
Caramel Apple Cinnamon Bar Recipe
- Recipe Submitted by maryjosh on 05/05/2020
Ingredients List
- Bars:
- 1/2 cup unsalted Horizon Organic Butter (1 stick), melted
- 1 large Horizon Organic Egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon (not teaspoon)
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 2 medium/large apples, grated (about 1 1/2 cups grated apples measured loosely, not packed. I used 2 unpeeled Fuji, or try Braeburn or Gala)
- Topping:
- 1 medium/large apple, sliced into 1/8-inch slices, about 12 to 15 thin slices (I used 1 unpeeled Fuji)
- 1 teaspoon cinnamon
- about 1/4 cup caramel sauce or salted caramel sauce, drizzled
Directions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Bars – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk until combined.
Add the flour and stir until just combined; don’t overmix.
Add the grated apples and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Topping – Arrange apple slices by making 3 rows with 4 or 5 slices per row.
Evenly sprinkle with cinnamon.
Bake for about 45 minutes, or until center is set, and is firm and springy to the touch. Start checking at 35 minutes and in some ovens with some apples, bars may take 60 minutes. A toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Baking time will vary widely based on moisture content of apples, climate and oven variances; bake until bars are set and done. If the top is browning more than is desired before center is cooking through, tent pan by loosing laying a sheet of foil over pan.
Allow bars to cool in pan for about 30 minutes before drizzling with caramel and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Bars get softer on days 2 and 3 and the flavors marry; I think the taste peaks 1-2 days after baking.
Bars – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk until combined.
Add the flour and stir until just combined; don’t overmix.
Add the grated apples and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Topping – Arrange apple slices by making 3 rows with 4 or 5 slices per row.
Evenly sprinkle with cinnamon.
Bake for about 45 minutes, or until center is set, and is firm and springy to the touch. Start checking at 35 minutes and in some ovens with some apples, bars may take 60 minutes. A toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Baking time will vary widely based on moisture content of apples, climate and oven variances; bake until bars are set and done. If the top is browning more than is desired before center is cooking through, tent pan by loosing laying a sheet of foil over pan.
Allow bars to cool in pan for about 30 minutes before drizzling with caramel and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Bars get softer on days 2 and 3 and the flavors marry; I think the taste peaks 1-2 days after baking.
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