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Caramel Apple Bar Bites for Your Next Party Spread

Caramel Apple Bar Bites

Soft, cinnamon-spiced apple bars with gooey caramel pockets, cut into bite-size squares that are easy to share at any party.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled and diced apples (about 2 medium apples)
  • 1 cup soft caramel candies unwrapped and halved
  • 1/2 cup chopped pecans
  • 1/4 teaspoon flaky sea salt for topping

Method
 

  1. Preheat and prep pan: Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting later.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon and salt until evenly combined.
  3. Mix butter and sugar: In a large bowl, stir the melted butter and brown sugar together until smooth and glossy.
  4. Add egg and vanilla: Whisk in the egg and vanilla extract until the mixture looks thick and well blended.
  5. Combine wet and dry: Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain; the batter will be thick.
  6. Fold in apples and pecans: Gently fold the diced apples and chopped pecans into the batter so they are evenly distributed.
  7. Spread first layer: Press about half of the batter into the bottom of the prepared pan in an even layer.
  8. Scatter the caramel: Distribute the halved caramel candies evenly over the batter, leaving a small border around the edges.
  9. Top with remaining batter: Dollop the rest of the batter over the caramel and spread gently with a spatula to cover it completely.
  10. Bake until golden: Bake for 30 to 35 minutes, until the top is golden brown and the edges pull slightly away from the sides of the pan.
  11. Cool completely: Let the pan cool at room temperature for at least 1 hour so the caramel firms up before cutting.
  12. Slice into bites: Lift the slab out using the parchment overhang, sprinkle with flaky sea salt, and cut into 1-inch squares.