Caramel Apple Shortbread Bars

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Aug 25, 2015

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Caramel Apple Shortbread Bars

Posted in : Uncategorized on by : globalwebdesign

Caramel Apple Shortbread Bars
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Yield Servings
Author Culinary Concoctions
Prep time 45 minutes
Cooking time 45 minutes
Total time 1 hour 30 minutes

Description

Bring the taste of Fall into your home with Caramel Apple Shortbread Bars.

Ingredients

  • 10 tablespoons Butter, unsalted, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 2/3 cups all purpose flour
  • 1 tablespoon Butter unsalted
  • 1 apple
  • 1 tablespoon brown sugar
  • 1 cup Butter unsalted
  • 1 cup light brown sugar
  • 3/4 cup light corn syrup such as Lyle's Golden Syrup
  • 2 teaspoons salt
  • 4 tablespoons granulated sugar
  • 4 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla bean paste or extract

Instructions

  1. Pre-heat oven to 3500F.
  2. Line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
  3. In a large bowl combine the butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour and using your hands, combine the dough until its flaky.
  4. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup. Refrigerate 30 minutes. Once chilled, bake for 25 minutes until lightly browned.
  5. While the shortbread is baking, place the apples, butter, and sugar in to a medium saucepan. Bring to a boil and then let simmer until apples become soft.
  6. Once shortbread is baked, remove and set aside to cool on a wire rack.
  7. In a large pot combine the topping butter, brown sugar, Lyle’s Golden Syrup, salt, sugar and cream.
  8. Bring to a boil. Stir for about 5-10 minutes until its thick and bubbly. Check with a candy thermometer that the caramel temperature is about 2480F. Remove from heat, stir in vanilla bean paste and fold in the cooked apples.
  9. Pour on top of the shortbread.
  10. Refrigerate for 2-4 hours. Slice while still cold. Keep in the refrigerator.