Sunday Night^® Sea Salt Caramel Dutch Apple Bars

Directions

• Preheat the oven to 325ºF degrees.

• Coat the bottom and sides of a 9x9x2-inch baking pan with nonstick spray. Line the bottom and up two sides with parchment paper, letting the paper overhang on the sides.

• Make the streusel topping by combining ¼ cup flour, ⅓ cup brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, a dash of allspice and ⅛ teaspoon salt in a medium bowl. Add the cold, diced butter and use your fingers to work the butter into the dry mixture until the butter is pea-sized and the mixture is crumbly. Cover with plastic and refrigerate until ready to use.

• For the crust, in a medium bowl stir together melted butter, sugar, vanilla, and salt. Stir in flour. Using your fingers, press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly browned around the edges.

• While the crust bakes, make the apple layer by combining the sliced apples, flour, granulated sugar, cinnamon, and nutmeg, stirring to completely coat the apples.

• Once the crust is partially baked, remove the crust from the oven and increase the oven temperature to 350°F.

• Spoon the apple filling evenly over the partially baked crust, then sprinkle the streusel evenly on top. Return the pan to the oven and bake for 30–35 minutes or until the streusel is golden brown.

• Remove from the oven and allow the bars to cool to room temperature. If not serving right away, the bars can be stored covered in the refrigerator.

• When you are ready to serve, use the parchment paper to transfer to a cutting board. Cut the bars into squares and drizzle each one generously with Sunday Night Sea Salt Caramel Sauce.