Recipe: Salted Caramel Apple Cider Spice Bars
Salted Caramel Apple Cider Spice Bars
Sugar, spice, and everything nice
with Crisco All-Vegtable Shortening.
Enter: Salted Caramel Apple Cider Spice Bars ✨ That first smell of apple cider makes it feel like winter is really coming and it’s such a treat (for the nose and mouth!) to bake with seasonal flavours around the holiday season. With Crisco All-Vegetable Shortening, we have sweet, spice and everything nice in one bar thanks how this shortening is made with quality plant-based oils and no animal products.
Here is my take on Crisco’s recipe for Caramel Apple Bars! This recipe was such a springboard of inspiration - I also added a couple more ToFoodies twists by finishing the bars with sea salt and an extra drizzle of caramel. I also looked to festively spiced holiday lattés when I got the idea of infusing the spices of apple cider into the diced apples before everything is baked together. Crisco really is that perfect 1:1 plant-based baking replacement that is also gluten-free, so eaters of all kinds can enjoy these when they hit your next holiday table with no compromise at all! I have eaters of all kinds in my family and I love a good potluck, so bringing these would give me a lot of peace of mind knowing that everyone can indulge and feel included.
✨Recipe ✨
Crust Ingredients: 3/4 cup of Crisco All-Vegetable Shortening, 1 cup of firmly packed light brown sugar, 1 egg, 1 1/2 cup of all-purpose flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 1 3/4 cup of quick oats
Filling: 3 to 4 Granny Smith or Golden Delicious apples, peeled and cut into 1/2” (1.5 cm) dice (about 4 cups), 2 Tbsp. of all-purpose flour, 1 tsp. of lemon juice, 2 Tbsp. of cinnamon, 1 tsp. of ground clove, 1 tsp. of nutmeg, 1 tablespoon, sea salt, and 28 oz (800 g) caramel candies, unwrapped,
Method:
Heat oven to 350ºF (175ºC). Grease 13″ x 9″ x 2″ (33 cm x 23 cm x 5 cm) baking pan with shortening.
For crust, combine shortening and brown sugar in a large bowl. Beat at medium speed of electric mixer. Add egg to creamed mixture. Beat until well blended.
Combine 1 1/2 C. (375 mL) flour, salt and baking soda. Add to the creamed mixture gradually. Add in oats. Mix until blended. Reserve 1 1/4 C. (300 mL) of mixture for topping. Press remaining mixture into the prepared pan. Bake at 350ºF (175ºC) for 10 minutes.
For filling, toss apples with 2 Tbsp. (30 mL) flour, lemon juice, cinnamon, clove and nutmeg.
Melt shortening in a walled pan on the stove and sautée your apple mixture for 5 minutes. Then, distribute the apple mixture evenly over the partially baked crust, pressing in lightly.
Place caramels in a microwave-safe bowl. Microwave on high for 3o seconds. Stir. Repeat until caramels are melted. Drizzle melted caramel evenly over apples. Crumble reserved topping evenly over caramel and sprinkle sparingly with a small pinch of sea salt.
Bake at 350ºF (175ºC) for 30 to 40 minutes, or until the apples are tender and top is golden brown. Do not overbake. Loosen caramel from the sides of the pan with a knife. Cool completely. Cut into 1 1/2” (4 cm) bars and drizzle each square with caramel and give a tiny pinch of sea salt. Cover tightly with plastic wrap to store.
Find more recipe ideas on CriscoCanada.com!
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