# Components:
→ Cookie Base and Crumble
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
→ Apple Filling
09 - 3 medium Granny Smith apples, peeled, cored, and diced small
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 2 teaspoons ground cinnamon
13 - 1/4 teaspoon ground nutmeg
→ Caramel Layer
14 - 1 cup soft caramel candies, unwrapped
15 - 2 tablespoons heavy cream
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess for easy lifting.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - Using an electric mixer, beat unsalted butter, light brown sugar, and granulated sugar until pale and creamy, about 2 to 3 minutes.
04 - Incorporate the large egg and pure vanilla extract into the creamed mixture, mixing until just blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
06 - Reserve 1 cup of prepared dough for the crumble topping. Press remaining dough evenly into the lined pan.
07 - In a bowl, toss diced Granny Smith apples with granulated sugar, lemon juice, ground cinnamon, and ground nutmeg until evenly coated.
08 - Spread apple mixture evenly over the cookie base.
09 - In a microwave-safe bowl, combine soft caramel candies and heavy cream. Microwave in 20-second intervals, stirring until smooth and pourable.
10 - Drizzle melted caramel evenly over apple layer.
11 - Crumble reserved dough evenly over the caramel layer.
12 - Bake for 40 to 45 minutes, or until topping is golden brown and caramel is bubbling.
13 - Allow bars to cool completely in pan. Use parchment overhang to lift out and slice into portions.
