We're officially in fall mode. Bring on the cinnamon, apples, pumpkins, boots, sweaters, scarves, and football...I'm ready.
Whether you're ready for fall or, maybe if you need a little push in that direction, these bars are just the ticket.
Let's break them down: a brown sugar and spice cookie crust, topped with spiced apples, a luscious caramel sauce sauce, and sprinkled with a toasted pecan crumble. Yeah. The fragrance of these bars baking in your kitchen will transport you right into fall.
I chose Honeycrisp apples for the bars. They are my absolute favorite and worth a try it you've never had one.
The caramel sauce is made with these Kraft Bits, but if you can't find them, feel free to use those individually wrapped soft caramel...just unwrap them first. ;)
I was taking pictures of these before dinner one night, and before I knew it, I'd eaten two of them. Dessert (x2!) before dinner...who says being an adult isn't any fun.
Mr. E has been eating them with ice cream (when he's not having them for breakfast).
I'm sharing my recipe over on Imperial Sugar. Pop on over...you need these in your life!
*this recipe post was sponsored by Imperial Sugar; the recipe and opinions are my own.
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [
These bars look so delicious. I love Autumn, the darker evenings, chillier weather, stunning colours. These bars are perfect for the season. Sammie www.feastingisfun.com
ReplyDeleteThese looks so yummy - can't wait to try them out. Out of interest how much caramel sauce do you need for the caramel layer as we don't get caramel bits here in the UK so I'll need to make it differently! Thanks so much :)
ReplyDeleteHey Caroline...I didn't measure it, but I'd guess about 1 and 1/2 cups or so.
DeleteOh my goodness, I need these in my life!
ReplyDeleteThese bars are totally mouth watering! I love a good bar like this!
ReplyDeleteWow, these look totally droolworthy - and I probably would have eaten half of them while taking pictures! I was a bit disappointed that the honeycrisp apples at our nearby U-pick orchard were completely picked out by the time I got there...I'll have to snag a few in stores before they're gone!
ReplyDeleteI think you mean 3 cups of peeled and chopped apples (not chopped and peeled). Ingredients should be listed in the way they are prepped. Apples are peeled first, then chopped, right? It's one of those "how to write a recipe" issues, and comes second only to "list ingredients in the order used in the recipe." Thanks!
ReplyDeleteHi Anon! You're exactly right...sometimes mistakes happen and caught one of my many, many mistakes. I wish I had a prize to hand out. ;) Thanks for the keen eye! Happy baking!
DeleteAny idea if these would be good with Fuji apples? They look delicious.
ReplyDeleteI cannot wait to make these!!! Caramel, and apple crisp are my faves! You combined them, brilliant!!
ReplyDeleteMade these with Honeycrisp and cut down the cardamon a touch.
ReplyDeleteFabulous:)
A bit labor intensive but worth it!!!
Still my all time favorite recipe from your website. So few ingredients and turns out amazing every single time. Thanks again, Bridget!
ReplyDeleteExcited to make these for Thanksgiving. Silly question, but after baked and cooled, do you store these at room temp, or in the fridge?
ReplyDelete