The final flourish is what takes these from great to unforgettable. Once the bars are completely cool, I gently lift them out using the parchment paper overhang. I warm the salted caramel sauce slightly so it’s drizzle-able, then zig-zag it generously over the top. A light sprinkle of flaky sea salt is the magic touch. It cuts through the sweetness and makes every flavor pop. I then slice them into squares. I use a sharp knife wiped clean between cuts for the neatest bars.
Pro Tips for Best Results
I tested the crust three different ways, and the winner is always a well-chilled crust. After pressing it into the pan, don’t rush. Give it a solid 15-20 minutes in the fridge. This helps the butter firm up again, which guarantees a crisp, flaky base that won’t absorb moisture from the apples. It’s a simple step that makes a profound difference in the final texture.
For the most even baking, make sure your apple dice is consistent. I aim for 1/2-inch pieces. If they’re too large, they won’t soften properly; too small, and they can turn mushy. Also, spread them in a single, fairly snug layer—no towering piles in the center. A flat, even layer ensures every bar has the perfect apple-to-crumble ratio.
Resist the urge to slice the bars while they’re warm. I know it’s tempting, but trust me on this. The filling needs time to set as it cools. If you cut too soon, it will ooze out and the bars won’t hold their shape. I let mine cool in the pan for a full 2 hours, and sometimes I even chill them in the fridge for 30 minutes before cutting. The clean, sharp slices are worth the wait.
Common Mistakes to Avoid
The first time I made these, I used room-temperature butter for the crust. It was a disaster. The mixture was more like a paste, and when baked, it melted into a greasy, dense layer instead of a shortbread-like base. Don’t do what I did! Your butter must be cold, straight from the fridge. If your kitchen is warm, you can even chill the flour mixture for 10 minutes before adding the butter.(See the next page below to continue…)