Recipe: Caramel Apple Squares

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These Caramel Apple Squares are another pastry I baked for my women's bible study group recently. They are moist, have chunks of apples in them and are sprinkled w/cinnamon sugar and drizzled with homemade caramel.  What could be better for a fall morning treat? The recipe is below.

Ingredients

2 cups sifted all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 t ground cinnamon
1/2 c. butter, melted
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 t. vanilla extract
1 cup peeled and chopped apple (I used Granny Smith)
1 c. finely chopped walnuts

For sprinkling on top of batter:
1/4 c. white sugar
1 T  ground cinnamon

For homemade caramel drizzle:
1/4 c. whipping cream
1 c. brown sugar
1 stick un-salted butter

Directions

1. Preheat oven to 350 degrees. Grease a 10x15 bar pan. (I like using Baker's Joy non stick spray...it has flour in it and works well) Sift together flour, baking powder, salt and 1/2 t. of cinnamon, set aside.
2. In a large bowl, mix together melted butter, brown sugar and  cup of white sugar on low until just combined. Add in the eggs and vanilla. Blend in the flour mixture until combined, then stir in the apples and walnuts with a wooden spoon or spatula.
3. Spread the mixture evenly in the prepared pan. In a cup or small bowl, stir together the 1/4 c. white sugar and 1 T. ground cinnamon; sprinkle over the top of the bars until a even light dusting of cinnamon sugar is covering the batter. (I discarded some of the cinnamon sugar as there was too much)
4. Bake for 25-30 minutes in preheated oven, finished bars should spring back when lightly touched. (mine were done in 22 minutes...cooked quickly). Cool in pan, and when completely cooled cut into squares and place on wax or parchment paper in preparation for drizzling with caramel.
5. In a small saucepan melt 1 stick butter on low heat. Add in 1/4 c. whipping cream and 1 c. brown sugar. Stir constantly over low heat with a wooden spoon until the caramel thickens and begins to start a small rolling boil. Remove from heat and cool for 3-5 minutes. Stir again and then pour into a zip lock bag. Seal the bag shut being sure to get the air out before you do. Then, snip a SMALL little bit off one of the bottom corners of the bag and hold the bag over the bars and carefully drizzle back and forth across the bars. Careful as the bag will be hot with the caramel inside. If you are familiar with my blog then you have seen tutorial pics of me using this drizzle technique for my Sunshine lemon cookies and Pumpkin chocolate chip cookies.
6. Let the caramel cool and harden and serve the squares. Enjoy!!