Easy Caramel Apple Bars

01Method

1. 1

   Heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line it with a parchment paper sling, leaving an overhang on two opposite sides for easy removal.

2. 2

   Prepare the dough: Using a hand mixer, beat the butter, brown sugar, salt, and cinnamon together in a large bowl on medium-high speed until pale and fluffy, about 2 minutes. Add the flour and baking powder, then mix on low until the mixture comes together into a crumbly dough, about 30 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula to fully incorporate the butter.

3. 3

   Press roughly two-thirds of the dough into the prepared pan in an even layer and set the remaining dough aside for the topping. Bake the crust for 15 minutes.

4. 4

   While the crust is in the oven, prepare the filling: toss the apple wedges with the cornstarch and apple pie spice until evenly coated. Stir in about two-thirds of the dulce de leche and set the mixture aside.

5. 5

   Remove the crust from the oven and spread the apple-caramel filling evenly over the top. Crumble the reserved dough across the filling, then return the pan to the oven and bake until the crumble topping is lightly golden, 30 to 35 minutes.

6. 6

   Take the pan out of the oven. Run a thin spatula or butter knife along the unlined edges to release any sticking. Let the bars cool completely in the pan, approximately 1 hour.

7. 7

   Once fully cooled, lift the bars out using the parchment sling. Warm the remaining dulce de leche in the microwave in 15-second intervals until fluid enough to pour, then drizzle it over the bars with a spoon. Cut into bars and serve. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.