Caramel Apple Cookie Bars
Recipe by Nicole Thom-Arens
Makes 16 bars
I think of these bars often throughout the year, but they are best served from September to Thanksgiving during the unofficial caramel apple season. I first had a version of these bars in high school when my mom hosted a Pampered Chef party, and they have lived in my mind rent-free for more than 25 years! A couple of years ago I recreated them—using a thicker, homemade crust and reducing the sugar in the frosting. Make them for a crowd because they only last a day in the fridge—they are best made and served the same day.
Ingredients:1 cup unsalted butter, room temperature8 ounces cream cheese, room temperature1 1/4 cups granulated sugar1 egg2 teaspoons vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup almond flour2 cups all-purpose flour
Frosting:8 ounces cream cheese, room temperature1/4 cup brown sugar, packed1/4 cup creamy natural peanut butter1/2 teaspoon pure vanilla extract Topping:2 granny smith apples1/3 cup chopped peanutsCaramel topping
Instructions:1. Preheat oven to 350 degrees.2. Line a 9x13-inch cake pan with parchment paper. Keep the ends of the parchment long for easy removal after baking. 3. Add the butter, cream cheese, salt, and sugar to a mixing bowl or bowl of a stand mixer. Mix until the sugar is combined and the mixture is light and fluffy. 4. Add the egg. Mix until combined.5. Add the vanilla bean paste and mix to combine. 6. Add the almond flour and all-purpose flour. Mix until combined. 7. Transfer the dough to the lined pan. Use an offset spatula or butter knife to evenly spread the dough to the corners of the pan. (This is a little tricky because the dough is thick and sticky. Go slowly and hold the parchment with one hand while you spread the dough with the other.)8. Bake the bars for 20 to 25 minutes at 350 degrees. (I cook mine until the edges are a light golden color and just a crumb or two sticks to a toothpick inserted in the center of the bars.)9. When the bars are baked, remove them from the oven and allow them to cool completely in the pan set on a wire rack. 10. While the crust is cooling, thinly slice the apples and toss them with lemon juice.11. Make the frosting by mixing together the cream cheese, brown sugar, peanut butter, and vanilla with a wooden spoon or hand mixer.12. Remove the completely cooled bars from the pan using the overhang of the parchment paper and transfer to a board or tray. Use a large offset spatula to slide the bars off of the parchment. 13. Top the bars with the frosting and layer on the apple slices so that they overlap slightly. Drizzle with the caramel sauce and sprinkle with chopped peanuts.
Ingredients:1 cup unsalted butter, room temperature8 ounces cream cheese, room temperature1 1/4 cups granulated sugar1 egg2 teaspoons vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup almond flour2 cups all-purpose flour
Frosting:8 ounces cream cheese, room temperature1/4 cup brown sugar, packed1/4 cup creamy natural peanut butter1/2 teaspoon pure vanilla extract Topping:2 granny smith apples1/3 cup chopped peanutsCaramel topping
Instructions:1. Preheat oven to 350 degrees.2. Line a 9x13-inch cake pan with parchment paper. Keep the ends of the parchment long for easy removal after baking. 3. Add the butter, cream cheese, salt, and sugar to a mixing bowl or bowl of a stand mixer. Mix until the sugar is combined and the mixture is light and fluffy. 4. Add the egg. Mix until combined.5. Add the vanilla bean paste and mix to combine. 6. Add the almond flour and all-purpose flour. Mix until combined. 7. Transfer the dough to the lined pan. Use an offset spatula or butter knife to evenly spread the dough to the corners of the pan. (This is a little tricky because the dough is thick and sticky. Go slowly and hold the parchment with one hand while you spread the dough with the other.)8. Bake the bars for 20 to 25 minutes at 350 degrees. (I cook mine until the edges are a light golden color and just a crumb or two sticks to a toothpick inserted in the center of the bars.)9. When the bars are baked, remove them from the oven and allow them to cool completely in the pan set on a wire rack. 10. While the crust is cooling, thinly slice the apples and toss them with lemon juice.11. Make the frosting by mixing together the cream cheese, brown sugar, peanut butter, and vanilla with a wooden spoon or hand mixer.12. Remove the completely cooled bars from the pan using the overhang of the parchment paper and transfer to a board or tray. Use a large offset spatula to slide the bars off of the parchment. 13. Top the bars with the frosting and layer on the apple slices so that they overlap slightly. Drizzle with the caramel sauce and sprinkle with chopped peanuts.