Apple Cider Caramel Bars

Have you ever felt completely overlooked?  I stand a staggering 5 feet off the ground so I can say that pretty much everyone looks over me.  🤷🏻‍♀️ #shortgirlproblems 🤣I was standing in the lobby of our tiny post office today - a space limited to a total of 3 customers - when a 4th person entered the lobby - looking downright shocked to see me. 😳 Realizing her mistake almost immediately, she turned around to step back out of the lobby but not before loudly announced to the rest of the customers and postal workers: "There was 'little one' in the lobby that I never saw."  😅 I was holding a stack of boxes at the time but I wasn't trying to be covert.   💁🏻‍♀️

These apple cider caramel bars are almost as unassuming as I am.  Don't be deceived though.  These plain Jane looking treats pack a powerful punch.  The secret is the super concentrated apple cider that makes the homemade caramel extra special.  Pairing that cider infused caramel with a buttery shortbread cookie is extraordinary.  And a little sprinkle of sea salt on the top balances this heavenly treat just perfectly.  

If you're mouth is watering and you're suddenly craving apples and caramel - I've done my job.  🍎😅 I do hope that you will give these a try this Fall.  They do require an investment in time but they are sooooo worth it.  

Apple Cider Caramel Bars
Caramel
2  1/2 cups apple cider
1 cup butter
1 cup brown sugar
3/4 cup light corn syrup
1 teaspoon salt
1/4 cup sugar
1/4 cup sweetened condensed milk
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Shortbread crust
1/2 cup + 2 Tablespoons cold butter
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk
1 2/3 cups flour

Boil apple cider until reduced to 1/2 cup.  Reserve 1 Tablespoon. 

Add butter, brown sugar, corn syrup, salt, sugar and sweetened condensed milk. 

Cook until 248 degrees.  

Remove from heat.  Stir in reserved cider, nutmeg and cinnamon.  

Grease a 9" square pan and line with a parchment sling. 

For shortbread, pulse butter, sugar and salt in food processor until crumbly.  

Add egg yolk.

Pulse in flour. 

Press into the bottom of pan. Refrigerate 30 minutes. 

Bake 25 minutes at 350.  Cool completely.

Pour caramel on top of shortbread and refrigerate 3 hours. 

Remove from pan. 

Sprinkle with sea salt. 

Cut with a sharp knife into squares. ​

I packed up these bars and took them across town a few weeks ago.  Unfortunately, they had been out of the frig for a few hours by the time we were ready for dessert and by that time, all of the caramel had slid off of the shortbread.  😭 There's no way that I was going to let them go to waste though - I scraped the caramel back on top and devoured my caramel apple bar with a  fork.  🍴So take a lesson from me - keep these refrigerated until you're ready to serve them - especially on hot, humid afternoons.  Even though they're just as scrumptious when they're melted 0 just not quite as neat or pretty.  🤣
​
Ciao!

Click here for a printable version of this recipe