Bourbon caramel apple bars Sylvia Soublet

Bourbon caramel apple bars

Submitted by: Sylvia Soublet, Director Offi ce of Public Affairs and Community Relations

You don’t need to be a baker to make this delicious treat. Get ready to have this become a family favorite and party staple. My family loves anything with caramel and this is one of my many dessert recipes prepared over the years that feature the sticky, gooey, “cling to the roof of your mouth” caramel delight. I apologize in advance for this addiction!

INGREDIENTS

Crust

3 1/2 cups all-purpose fl our 1 3/4 cups fi rmly packed light brown sugar 1 cup old-fashioned oats 3/4 cup chopped pecans 1 teaspoon baking powder 1 teaspoon kosher salt 1 1/2 cups unsalted butter, melted

Bourbon caramel sauce

2 cups sugar 1/4 cup water 2 tablespoons bourbon 1/2 teaspoon vanilla extract 1 teaspoon kosher salt 1/2 cup heavy whipping cream 1 1/4 cups apple butter

Filling

2 (8-ounces) packages good quality cream cheese 1/2 cup plus 2 tablespoons sugar, divided 1 teaspoon pure vanilla extract 2 large eggs 6 cups thinly sliced Gala or Golden delicious apples (about 4 large) 2 tablespoons all-purpose fl our, divided 1 teaspoon apple pie spice 1 teaspoon fresh grated nutmeg

INSTRUCTIONS

Crust preparation:

1. Preheat oven to 350 degrees. Line 9x13 inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with fl our. 2. In a large bowl, stir together fl our, brown sugar, oats, pecans, baking powder, and salt. Drizzle with melted butter; toss with a fork until moistened and crumbly. Reserve 2 cups oat mixture in a small bowl; press remaining oat mixture into bottom of prepared pan. 3. Bake until lightly brown, about 18 minutes. Let cool on a wire rack.

Filling:

1. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla with a mixer at medium speed until creamy. With mixer on low speed, add eggs one at a time, beating just until combined after each addition. Set aside. 2. In a medium bowl, toss together apples, 1 tablespoon fl our, apple pie spice, nutmeg, and remaining 2 tablespoons sugar. Place remaining 1 tablespoon fl our in a bowl. Add apple butter, and stir until combined. Arrange apples on prepared crust. Spread cream cheese mixture over apples. Drop apple butter mixture by heaping teaspoonful over cream cheese mixture. Crumble reserved 2 cups oat mixture on top. 3. Bake until top is golden brown and mixture is set, 40-45 minutes.

Let cool completely on wire rack.

Refrigerate until thoroughly chilled, about 8 hours. Using excess foil as handles, remove from pan, and cut into bars. Drizzle with bourbon caramel sauce.

Bourbon caramel sauce:

In a medium saucepan, place sugar and 1/4 cup water, swirling to combine thoroughly. Cook without stirring, over medium-high heat until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream. Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently. Pour into bowl. Drizzle over top of apple bars. This sauce will keep refrigerated up to 3 weeks.