½ pound (2 sticks) unsalted butter, brought to room temperature
⅓ cup granulated sugar
⅓ cup brown sugar, packed
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon salt
For the filling:
3 large honeycrisp apples
2 teaspoons granulated sugar
1 teaspoon cinnamon
1 teaspoon apple pie spice
2 tablespoons unsalted butter
1 cup soft caramel candies, unwrapped
1 tablespoon warm water
Preheat the oven to 350 degrees Fahrenheit. To prepare the crust, place the softened butter, granulated sugar, brown sugar, and vanilla extract into a large mixing bowl and set in stand mixer. Using the paddle attachment, beat the mixture on medium speed for about two minutes, until light and fluffy. Reduce the mixer speed to low and begin slowly adding the flour, about one-half cup at a time. Once the flour has been fully incorporated, add the salt while the mixer is still going. Remove the dough from the mixer and set aside one-third of the dough for topping. Spray an eight-by-eight inch glass baking dish with nonstick spray and press the remaining two-thirds of dough into it, pressing it up the sides about halfway. Place the prepared crust in the refrigerator to chill for 20 minutes. Once chilled, place the crust in the oven and bake for 20 minutes, until golden. Meanwhile, prepare the apple filling. Core and thinly slice the apples into about one-eighth inch slices. You do not need to peel the apples. Place a large saucepan over medium heat and add the two tablespoons of butter. As soon as the butter has melted, add the apple slices, granulated sugar, cinnamon, and apple pie spice. Toss to combine and cook until the apple slices are tender, about 15 minutes. Remove the crust from the oven and allow to cool slightly. Pour the cooked apple mixture into the crust. Taking small scoops with your fingers, drop the remaining dough onto the apple mixture. The apples will not be completely covered. Return the baking dish to the oven and bake for 30 minutes, until the topping crust is golden. Once you remove the apple pie bars from the oven, place the unwrapped caramels into a microwave-safe dish and add one tablespoon warm water. Cook in the microwave on 30-second intervals until melted. The caramel should easily run off the spoon when stirred. Drizzle the caramel sauce over the bars and allow to cool slightly before serving.