Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cold and cut into small cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced (approx. 4 cups diced)
  • 2 tablespoons unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon sea salt (or to taste)

Instructions:

  1. Combine flour, sugar, and salt in a bowl for the shortbread crust.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Whisk in egg yolk and vanilla until dough just comes together.
  4. Press dough evenly into the bottom of the prepared baking pan and prick with a fork.
  5. Chill the crust for 30 minutes in the fridge.
  6. Preheat oven to 350°F (175°C) and bake crust for 15-20 minutes, or until lightly golden brown.
  7. Melt butter in a large skillet over medium heat for the apple filling.
  8. Add diced apples, sugar, and lemon juice and sauté until apples are tender-crisp, about 5-7 minutes.
  9. Stir in cinnamon, nutmeg, and cloves.
  10. Sprinkle flour over apple mixture and stir to coat. Remove from heat and let cool slightly.
  11. Combine sugar in a medium saucepan over medium heat for the salted caramel. Cook, stirring occasionally, until the sugar melts and turns a deep amber color.
  12. Carefully add butter, stirring until melted and smooth.
  13. Slowly pour in heavy cream, stirring constantly. Cook for 1-2 minutes, stirring constantly, until the caramel is smooth and thickened.
  14. Remove from heat and stir in sea salt.
  15. Pour apple filling evenly over the pre-baked shortbread crust.
  16. Drizzle salted caramel evenly over the apple filling.
  17. Bake for 25-30 minutes, or until the caramel is bubbly and the filling is set.
  18. Let cool completely in the pan before cutting into bars.