Ingredients:

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2 large apples, peeled and thinly sliced (about 1/4 inch thick)
  • 2 tablespoons all-purpose flour for apple filling
  • 2 tablespoons granulated sugar for apple filling
  • 1 teaspoon ground cinnamon for apple filling
  • (Optional) 1/8 teaspoon ground nutmeg for apple filling
  • $0.5 cup (43g) old-fashioned whole rolled oats for streusel topping
  • $0.33 cup (70g) packed light or dark brown sugar for streusel topping
  • $0.25 teaspoon ground cinnamon for streusel topping
  • $0.25 cup (31g) all-purpose flour for streusel topping
  • $0.25 cup (4 Tbsp; 56g) unsalted butter, cold and cubed for streusel topping
  • (Homemade salted caramel or store-bought caramel sauce)

Instructions:

  1. Preheat your oven to 300°F (149°C) and line an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides.
  2. In a medium bowl, mix together melted butter, granulated sugar, vanilla extract, and salt until combined. Add in flour and stir until fully mixed. Press this mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. In a large bowl, toss together sliced apples with flour, granulated sugar, cinnamon, and nutmeg until evenly coated. Set aside.
  4. In another medium bowl whisk together oats,brown sugar,cinnamon,and flour.Cut in cubed cold butter using a pastry blender or two forks until it resembles coarse crumbs.
  5. Increase oven temperature to 350°F (177°C) after removing crust from oven.Layer seasoned apples tightly over warm crust pressing down gently to fit them in place.Evenly sprinkle streusel topping over apples then return to bake for 30–35 minutes or until streusel is golden brown.
  6. Allow baked bars to cool at room temperaturefor at least 20 minutes before chilling in refrigeratorfor at least 2 hours or overnight.Once cooled completely lift out using parchment overhangs and cut into desired sizes—12 larger bars or up to 16 smaller ones.
  7. Drizzle each bar generously with salted caramel sauce before serving!