Ingredients
- All-purpose flour: 1 1/2 cups
- Rolled oats: 1 cup
- Brown sugar: 3/4 cup, packed
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Butter: 1/2 cup (1 stick), cold and cubed
- Apples: 2 medium, peeled and diced
- Pineapple juice: 2 tablespoons
- Caramel candies: 1 cup, unwrapped
- Heavy cream: 2 tablespoons
- Coarse sea salt: for sprinkling
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease and lightly flour an 8×8 inch baking pan.
- Step 2: In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture. Press the remaining mixture into the prepared baking pan.
- Step 3: In a separate bowl, toss the diced apples with pineapple juice. Spread the apple mixture evenly over the crust in the pan.
- Step 4: Sprinkle the reserved crumb mixture evenly over the apple layer.
- Step 5: Bake for 25-30 minutes, or until the topping is golden brown and the apples are tender.
- Step 6: While the bars are baking, melt the caramel candies with the heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Once the bars are out of the oven, drizzle the melted caramel evenly over the top. Sprinkle with coarse sea salt. Let cool completely before cutting into squares.
Notes
- To keep these bars fresh, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, pop a square in the microwave for 10-15 seconds.
- Serve these bars slightly warm with a scoop of vanilla ice cream for an extra decadent fall dessert.
- Chef's tip: Ensure the butter is very cold for the crumb mixture – this creates a flakier, more tender base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American