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Two layers of crumbly shortbread surround caramel apples in these Caramelised Apple Pie Shortbread Bars. Perfect when eaten warm or left to cool to snack on, these are so easy and make a nice change from the classic pie.
Pretty much any type of apple will work here, so use whatever you prefer – I use Granny Smiths. The shortbread/biscuit recipe isn’t an exact shortbread, as I like to add an egg to keep it together. This means the final result slices up really easily. Slice them however best works for you. When in 9 portions, each piece can seem rather generous – especially for the smaller ones in the family.
To really elevate these to dessert level, top with caramel sauce and eat with fresh cream – whilst the apple bars are still warm. Otherwise, these will keep for a few days in an airtight container. This is a great recipe to make with the family, as it is truly so easy and the biscuit layer comes together beautifully.
For my Caramelised Apple Pie Shortbread Bars, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the shortbread mixture. If you want more wild traybake recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Caramelised Apple Pie Shortbread Bars
Ingredients
For the Caramelised Apples
- 3 Medium Apples
- 50 g Butter
- 75 g Light Brown Sugar
- 1 tsp Ground Cinnamon
For the Shortbread
- 150 g Plain Flour
- 220 g Granulated Sugar
- 1 tsp Baking Powder
- 1 Medium Egg
- 110 g Butter, Softened
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
- Prepare the apples: peel and chop the apples into a 2 cm dice (chunky enough to keep some texture but not too big).
- Heat the apples, butter, brown sugar, cinnamon and about 2 tbsp water in a saucepan over a medium heat. Stir until the apples have softened – but before they turn 'mushy'.
- Let the apples cool slightly while you make the biscuit layers. Do this by first combining the flour, sugar, baking powder in a large bowl, or the bowl of a stand mixer, on a medium speed.
- Add in the egg, butter and vanilla and combine again to form a cookie dough. Press 2/3rds of this into the pan, forming an even layer.
- Pour the apples (drain off any excess moisture if there is any) over the shortbread. Then sprinkle the remaining shortbread over the apples. Bake for 35-40 minutes, until golden brown on top. Let cool on a wire rack.
