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yield 48 bars 13x18 (Half Sheet) pan
for 9x13 multiply by 0.5 all ingredients below
for 11x16 multiply by 0.75 all ingredients below

Shortbread Crust:

1) 3 cup (438g) all-purpose flour
1) ¾ cup (138g) granulated sugar
1) ¾ tsp. salt
2) 1 ½ cup (339g) unsalted butter, room temp.
2) 3 tsp. vanilla extract (forgot)

Apple Filling:

3) 6 apples (812g) apples, cut into half rings
4) 6 tbsp. (65g) all-purpose flour
4) 6 tbsp. (79g) granulated sugar
4) 4 tsp. (8g) ground cinnamon
4) ¼ tsp. ground nutmeg


5) ¾ cup (110g) all-purpose flour
5) 1 ½ cup (120g) large flake oats
5) 150g golden yellow sugar
5) 1 tsp. ground cinnamon
6) ¾ cup (171g) unsalted butter, room temp

bars / with salted caramel

Shortbread Crust:

Combine (1) set aside.

In a mixing bowl cream (2) then add dry ingredients (1) in three additions.

Dough weighed 913g. Divide dough into 4 and drop it onto 4 corners of the pan and roll it out evenly.

Blind bake the crust at 300F for 30 minutes. Remove pan from the oven and increase oven temp to 350F.

Apple Filling:

Use apple slicer to prep (3)and dip in (2 tbsp. vinegar +1 L water) mixture to prevent apple slices from turning brown.

In a large bowl combine (4) and add in (3). Arrange apples slices onto the warm baked crust.


In a mixing bowl combine (5) and cut butter (6) into it.

Top off the apples with streusel.

Bake at 350F for 35 minutes.

yield 257g, 0.567 lb., 9.07 oz sauce
1) 1 cup (185g) granulated sugar
2) 6 3 tbsp. (42g) salted butter
3) ½ cup (122g) heavy cream, room temp.
4) 1 tsp. salt

In a sauce pan heat sugar (1) until brown, add butter (2), then slowly add heavy cream (3), boil for 1 minute. Remove from heat and stir in salt (4).

Reheating the caramel for use.