I was looking for an easy bar recipe. This one looked good because it had sweetened condensed milk poured over it. That’s almost always a good idea. Things get chewy and caramel-y. I really wanted to use up some apples that were languishing away in the fridge. The recipe only called for 2 apples but I used 3. After I cored and peeled the apples they weren’t a large amount anyway.
I sprinkled the apples over the crust followed by the pecans.
I did let it bake for 5 more minutes to let it brown a touch more. Your oven may vary too.
I let the bars sit for a couple of hours to totally cool, then; lifted them from the pan and cut them into 24 bars. I layered them between sheets of waxed paper in a container, cream verse then stored them in the refrigerator.
I’d wondered how the crust would turn out. It was great! It was flavorful and not crumbly. Each mouthful was delicious: a combination of crust, apples and caramel sauce. They’re best eaten with a fork. I’d say they’re more of a dessert than a bar, since the first one fell apart in my hand.
My P.S. grabbed a plate and a fork, scooped up several bars and enjoyed his dessert. They’re good whatever we call them!
Pecan Caramel Apple Bars
Apple bars with gooey caramel and pecans!
- 15.25 oz spice cake mix
- 1/2 cup butter, softened
- 1 egg
- 2 Granny Smith apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup chopped pecans
- 14 oz can sweetened condensed milk
Preheat oven to 350°F.
Mix together cake mix, egg and butter. Pat into a parchment lined, greased 9×13″ pan.
Peel and dice apples. Toss with sugar, cinnamon and nutmeg. Sprinkle apples over the cake batter in the pan.
Top with chopped pecans then drizzle with sweetened condensed milk.
Bake for 30-35 minutes, or until lightly browned.
Cool before removing from pan. Keep refrigerated.
Serve topped with ice cream or whipped cream.
Adapted from The Gunny Sack