Bring the taste of Fall into your home with Caramel Apple Shortbread Bars.
10tablespoonsButter, unsalted, at room temperature
1 2/3cupsall purpose flour
1cuplight brown sugar
3/4cuplight corn syrupsuch as Lyle's Golden Syrup
1 1/2teaspoonsvanilla bean paste or extract
Pre-heat oven to 3500F.
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.
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.
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.
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.
Once shortbread is baked, remove and set aside to cool on a wire rack.
In a large pot combine the topping butter, brown sugar, Lyle’s Golden Syrup, salt, sugar and cream.
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.
Pour on top of the shortbread.
Refrigerate for 2-4 hours. Slice while still cold. Keep in the refrigerator.