Print

Salted Caramel Apple Blondie Bars Recipe Easy Pecan Streusel Topping

salted caramel apple blondie bars - featured image
Print Recipe

These salted caramel apple blondie bars combine a chewy blondie base with tender apple chunks, gooey salted caramel, and a crunchy pecan streusel topping for a cozy, indulgent fall treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 ½ cups (330g) packed brown sugar (dark brown sugar preferred)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 medium apples, peeled and diced (about 2 cups) – Granny Smith or Honeycrisp
  • ½ cup (120ml) salted caramel sauce
  • 1 cup (120g) pecans, chopped
  • ½ cup (110g) packed brown sugar
  • ½ cup (60g) all-purpose flour
  • 1 tsp ground cinnamon
  • 6 tbsp (85g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan or line with parchment paper.
  2. Prepare the streusel topping by combining chopped pecans, brown sugar, flour, and cinnamon in a medium bowl. Add cold cubed butter and work into dry ingredients with fingers or pastry cutter until coarse crumbs form. Chill in fridge.
  3. In a large bowl, whisk melted butter and brown sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Sift together flour, baking powder, and salt in a separate bowl. Gradually fold dry ingredients into wet until just combined; do not overmix.
  6. Fold in diced apples carefully, patting dry first if very juicy to avoid sogginess.
  7. Pour half the batter into prepared pan and spread evenly. Drizzle half the caramel sauce over batter and swirl gently with a knife or skewer.
  8. Spread remaining batter over caramel layer evenly. Drizzle remaining caramel sauce on top and swirl gently.
  9. Sprinkle chilled pecan streusel topping evenly over the surface.
  10. Bake for 35-40 minutes until edges are golden and a toothpick inserted near center comes out with a few moist crumbs. If streusel browns too fast, loosely cover with foil halfway through baking.
  11. Cool completely in pan on wire rack before cutting into squares.

Notes

Pat diced apples dry if very juicy to prevent soggy bars. Keep butter cold when making streusel for crumbly texture. Swirl caramel gently to keep pockets of gooeyness. Cover with foil if streusel browns too quickly. Cool bars completely before cutting to avoid crumbling.

Nutrition

Keywords: salted caramel, apple blondie bars, pecan streusel, fall dessert, easy blondies, caramel apple dessert, pecan topping

Find it online: https://milaspoon.com/salted-caramel-apple-blondie-bars-recipe-easy-pecan-streusel-topping/