Apple picking season is here and if you want a taste of fall in a blondie then my Caramel Apple Bars will be your new favorite sweet treat.
I think fall is my favorite time of year. The heat of the summer is gone and the weather is crisp and sunny. A few months of nice weather before daylight wains and the air turns cold. Another favorite, this time of year, is apple picking at our local u-pick apple farm.
We have been taking the kids to pick apples for years. Last year I posted a recipe for Apple Harvest Mini Breads along with great pictures of Ella enjoying the farm and picking apples.
I think she mostly likes the homemade apple fritters the farm makes, but she also likes being outdoors. This year I decided to make these incredibly moist Caramel Apple Bars.
These bars are the quintessential flavor of fall. Just imagine sitting around the fire-pit with a warm cup of cider while taking a bite of these delicious bars.
What is your favorite apple recipe??
- 1 cup unsalted butter, 2 sticks
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, lightly beaten
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups apples, peeled and diced small
- 1/2 cup chopped walnuts
- 1/3 cup butterscotch chips
- 1 tbsp cinnamon sugar mix
- Pre-heat oven to 350° F.
- Grease a 9" x 13" baking pan and line with parchment paper, leaving a slight overhang.
- In a large bowl, beat the sugars and butter with an electric mixer, on medium, until light and fluffy, about 3 minutes.
- Add the eggs and vanilla and beat to combine.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture and beat to combine.
- Fold in the apples, walnuts and butterscotch chips.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle top with cinnamon/sugar mixture.
- Bake 20 to 25 minutes until a toothpick inserted into the center comes out with moist crumbs. Transfer the pan to a rack to cool completely.
- Lift the bars out using the parchment overhang and transfer to a cutting board.
- Cut into 24 pieces.