Enter these applepiebars. Is there anything more American than applepie. You start off with a cookie layer on the bottom, top it with an apple filling and finish it off with a nice crumb topping
So I said "let there be caramel applepiebars", and so it was, and it was delicious. Shortbread is sturdy and stays super crunchy even when you put a whole mess of gooey, sugary, applepie filling on top
Thankfully, these delicious applepiebars come to the rescue. ApplePie. I love the combination of cinnamon and nutmeg so I used both to flavor the apples
Press pie crust into bottom of pan to fit. 2 In large bowl, mix 5 cups diced Granny Smith apples, 2/3 cup packed brown sugar, 2 teaspoons applepie spice and 1/4 cup all-purpose flour. 3 Unroll crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, on work surface. 4 Spread apple mixture evenly over pie crust. Scatter 2 tablespoons cold butter, cut into small pieces, over apples. 5 Bake 30 to 40 minutes or until apples are tender
Spread the apple filling over the crust. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer. Let cool completely on a rack before cutting into 2-inch bars
So for my caramel and apple craving, I baked a big pan of these piebars with a buttery shortbread crust, tart apples cooked with brown sugar and plenty of spices, a layer of cheesecake and crumble topping
Salted Caramel ApplePie Cheesecake Bars – applepie, cookies, cheesecake. It’s no secret that I also like applepie, so why not combine two of my favorite desserts together, cheesecake and applepie
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