Tiny New York Kitchen: Apple Caramel Bars

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By Victoria Hart Glavin of Tiny New York Kitchen

How about caramel apples, cheesecake, and apple pie all rolled into one delicious bar? Whether you’re having guests over or just want to have a tasty fall treat around give these Apple Caramel Bars a try.

Ingredients:

2 Cups Unbleached Flour

1/2 Cup Brown Sugar

3/4 Cup Cold Butter (Cubed)

16 Ounces Cream Cheese (Softened)

1/2 Cup Plus 2 Tablespoons Sugar (Divided)

2 Teaspoons Vanilla Extract

2 Large Eggs (Lightly Beaten)

3 Medium Tart Apples (Peeled & Finely Chopped)

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

Streusel:

3/4 Cup Unbleached Flour

3/4 Cup Brown Sugar

1/2 Cup Quick Cooking Oats

1/3 Cup Butter (Cubed)

1/3 Cup Warmed Caramel Sauce

Preheat oven to 350 degrees. In small-size bowl combine flour and brown sugar. Cut in butter until nice and crumbly. Press into a greased 13×9 inch-baking pan. Place in oven for 15 minutes until lightly browned.

In large-size bowl beat cream cheese, 1/2 cup sugar, and vanilla until nice and smooth. Add eggs. Beat on low speed just until combined. Remove crust from oven. Spread mixture over crust. In small-size bowl toss chopped apples with cinnamon, nutmeg, and remaining sugar. Spoon over cream cheese layer.

In another small-size bowl combine 3/4 cup flour, 3/4 cup brown sugar, and oats. Cut in butter until crumbly. Sprinkle over apple layer.  Place in oven for 25 minutes until filling is set. Remove from oven and drizzle with caramel sauce. Cool in pan for 1 hour. Place in refrigerator for 3 hours. Remove from fridge and cut into bars.

Note:
Caramel sauce can be found in the ice cream section of your local. Makes 3 Dozen
Prep Time: 35 Minutes
Cook Time: 40 Minutes
Total Time: 75 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

 

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