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This recipe is based off of one by Ina Garten. I had some extra apples left over from an apple crisp I made for Easter this year and was looking for a way to use them. This seemed like a good option for a treat to take to work. I upped it by adding the Calvados and creating the carmel sauce. Enjoy!

Carmel Apple Pie Bars

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Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 1 lbs unsalted butter At room temp
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar lightly packed
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
Apple Filling
  • 3 lbs Granny Smith apples Peeled, cored, and cubed into 1/2" pieces
  • 2 tbsp fresh lemon juice
  • 1/4 cup granulated sugar
  • 1/2 cup Calvados brandy
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 2 tbsp light corn syrup

Method
 

Crust
  1. Combine the pound of butter with the 2 sugars and beat until light and creamy. I use my stand mixer with the paddle attachment at medium speed but a bowl and handmixer work just fine. Add in the vanilla and beat until mixed.
  2. In a separate bowl shift together the flour, salt and cinnamon.
  3. On low speed, slowly add the flour mixture to the butter-sugar, and beat until combined. Press 2/3 of the dough mixture into a lightly greased 9"x13" pan (or you can line it with parchment paper). Chill for 20 minutes. Bake in a 375 oven for 20 minutes or until the crust is golden brown. Allow it to cool.
Filling
  1. Peel, core, and cube the apples; toss with the fresh squeezed lemon juice to prevent them turning brown. Add Calvados and sugar, allow to set for 20 minutes.
    In a medium pan, melt the 4 tbsp of butter. Add the apple mixture, cinnamon, and nutmeg. Cook on medium until the apples are tender but still firm. Strain and set the apple aside to cool. Add the liquid back into the pan with the light corn syrup. Cook on medium-high, stirring constantly, until the mixture is thick. Allow to cool.
Assembly
  1. Spread the apple mixture evenly over the crust, leaving about 1/2 border. Crumble the remaining dough over the top. Back at 375 for 25-30 minutes or until the topping is brown.
    Allow to cool. Lightly drizzle the top with the carmel syrup and cut into bars (or leave the syrup separate and allow your guests to drizzle their own).

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