Chewy apple bars with caramel, chocolate, and pecans. Rich Bundt swirl, perfect for fall dessert tables or gatherings.
# Components:
→ Bars
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, melted
08 - 1 cup light brown sugar, packed
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 2 medium tart apples (such as Granny Smith), peeled and diced
12 - 1 cup chopped pecans
13 - 1/2 cup semi-sweet chocolate chips
→ Caramel Layer
14 - 1/2 cup soft caramel candies, unwrapped
15 - 2 tablespoons heavy cream
→ Topping (optional)
16 - 2 tablespoons chopped pecans
17 - 2 tablespoons mini chocolate chips
18 - Caramel sauce, for drizzling
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan and dust lightly with flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large mixing bowl, whisk melted butter and light brown sugar until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
04 - Gradually fold the dry mixture into the wet mixture until just combined; do not overmix.
05 - Gently fold in diced tart apples, chopped pecans, and semi-sweet chocolate chips.
06 - In a microwave-safe bowl, melt caramel candies with heavy cream in 20-second increments, stirring until smooth.
07 - Spoon half the batter evenly into the prepared Bundt pan. Drizzle half the caramel mixture over batter. Top with remaining batter and caramel, then swirl gently with a knife.
08 - Bake for 30 to 35 minutes, until a toothpick inserted comes out with moist crumbs.
09 - Allow to cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
10 - Drizzle with caramel sauce and sprinkle with extra chopped pecans and mini chocolate chips if desired. Slice into bars and serve.
