Apple Raisin Cookie Bars with Caramel
Apple Raisin Caramel Cookie Bars have all the flavors you'd expect in a great fall dessert. The taste of the tart apples, spicy, comforting cinnamon, plump raisins, and salted caramel topping makes these dessert bars completely crave-worthy.
Servings: 24 servings
Calories: 190kcal
Equipment
- kitchen scale optional
- cake tester optional
Ingredients
TO MAKE THE COOKIE BAR BATTER:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 2 cups packed dark brown sugar
- 2 large eggs at room temperature
- ½ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1½ cups peeled and diced Granny Smith apples
- ½ cup raisins
- ¾ cups chopped pecans
TO MAKE THE CARAMEL DRIZZLE:
- ½ bag (approximately 30 caramels) Kraft caramels unwrapped
- ¼ cup half and half
- ½ teaspoon flaky finishing salt optional
Instructions
TO MAKE THE COOKIE BAR BATTER:
- -Preheat the oven to 350 degrees F (175 degrees C)
- -Liberally coat a 13x9x2 inch baking pan with nonstick cooking spray; set aside.
- -In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- -In a large bowl, with an electric mixer (or stand mixer), blend the butter and brown sugar on medium speed.
- -Add the eggs and vanilla to the butter and sugar mixture.
- -Continue to blend for approximately 3 minutes or until completely smooth.
- -Reduce the speed to low and gradually add the flour mixture to the wet ingredients in increments, blending after each addition.
- -Continue to blend until all the flour is very well incorporated.
- -Gently stir in the diced apples, chopped pecans, and raisins until thoroughly blended.
- -Spoon the mixture into your prepared pan and smooth it evenly.
- -Bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out clean.
- -Cool completely.
TO MAKE THE CARAMEL DRIZZLE
- -Unwrap the individual caramel squares and add them to a microwave-safe bowl.
- -Add the half-and-half
- -Microwave the mixture on medium-low power for 1 minute, stirring in between each microwave session. Stir until the caramel mixture is smooth and creamy.
- -Drizzle the caramel sauce over the cooled, pre-sliced cookie bars.
- -Lightly sprinkle the freshly drizzled caramel with the flaky finishing salt, if desired.
Notes
Store the cookie bars at in an airtight container at room temperature for 4 days.
Store the cookie bars in an airtight container in the refrigerator for up to 7 days.
May be frozen. Store in an airtight freezer container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 129mg | Fiber: 1g | Sugar: 19g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
