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Caramel Apple Breakfast Bars: The Perfect Fall Breakfast Recipe

  • Total Time: 105 minutes
  • Yield: 12-16 bars 1x

Description

Delicious caramel apple bars with a flaky crust, sweet and spiced apple filling, and a rich caramel drizzle. Perfect for breakfast, brunch, or dessert!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ½ cup packed light brown sugar
  • ¼ teaspoon salt
  • 4–6 tablespoons ice water
  • 6 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • ¼ cup (½ stick) unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Chopped pecans or walnuts
  • Sea salt flakes

Instructions

  1. In a large bowl, whisk together the flour, brown sugar, and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step. Pulse until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
  4. Divide the dough in half. Flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. You can chill the dough for up to 2 days.
  5. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
  6. On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than the 9×13 inch pan. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough.
  7. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake for 15-20 minutes, or until lightly golden brown.
  8. While the crust is baking, prepare the apple filling. In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss well to coat the apples evenly.
  9. In a large skillet or saucepan, melt the butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are softened and the juices have thickened, about 10-15 minutes.
  10. Remove the par-baked crust from the oven. Pour the apple filling evenly over the crust.
  11. Roll out the remaining disc of dough into a rectangle slightly larger than the 9×13 inch pan. Carefully place the dough over the apple filling. Trim any excess dough and crimp the edges to seal. You can also cut slits in the top crust to allow steam to escape during baking.
  12. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent the pan with foil.
  13. Let the bars cool completely in the pan before cutting and serving.
  14. In a medium saucepan, combine the heavy cream, granulated sugar, butter, and salt.
  15. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Continue to cook, without stirring, until the caramel reaches a light amber color, about 5-7 minutes. Use a candy thermometer to ensure the caramel reaches the correct temperature (around 245°F or 118°C). Be careful not to burn the caramel.
  16. Remove the saucepan from the heat and stir in the vanilla extract. The caramel will bubble up when you add the vanilla.
  17. Once the bars are completely cooled, drizzle the caramel sauce evenly over the top. Sprinkle with chopped pecans or walnuts and sea salt flakes, if desired.
  18. Use a sharp knife to cut the bars into squares or rectangles. For clean cuts, you can run the knife under hot water and wipe it dry between each cut.
  19. Serve the caramel apple breakfast bars at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Notes

  • Use Cold Butter: Cold butter is crucial for a flaky crust. Make sure the butter is very cold before cutting it into the flour.
  • Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
  • Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
  • Use a Variety of Apples: Using a mix of apple varieties will add complexity to the flavor of the filling.
  • Cook the Apple Filling Until Thickened: Cooking the apple filling until thickened will prevent the bars from becoming soggy.
  • Cool Completely Before Cutting: Cooling the bars completely will allow the filling to set and make them easier to cut cleanly.
  • Make Ahead: The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. The caramel sauce can also be made ahead of time and stored in the refrigerator for up to 1 week.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipes2make.com/caramel-apple-breakfast-bars/