SRC: Caramel Apple Shortbread Bars

It's the 4th Monday of the month which can only mean one thing.... It's Secret Recipe Club Group D Reveal day! I love the Secret Recipe Club and look forward to reveal day every month. I had a break last month so it's really good to be back. Just in case you need a reminder about what it's all about - each blog is assigned another blog in secret and the idea is that you choose a recipe to make from your secret blog and reveal it on the same day. It's a great way to discover new blogs and exciting recipes. 

This month my assigned blog is Mom's Test Kitchen writted by Jaime. She describes herself as "a child of God {who requires ALOT of forgiveness}, wife to an automotive genius, momma to a Princess that changed my life, daughter to some pretty alright parents, sister to my best friend & aunt to three kiddos that have me wrapped around their fingers!" You can read more about her and how she got to cooking and blogging here.  She has a lot of great recipes on her blog each accompanied by a beautiful photo. 

I had trouble choosing a recipe as there were so many I wanted to make. I shortlisted a few recipes including No Bake Peanut Butter Cup Chocolate Chip Cookie Pie, Candied Bacon Chocolate Chip Cookies, Blueberry Lemon Crumb Bars and Hot Cocoa Cookies. However, my eye was drawn to this Caramel Apple Shortbread Bars. There's a few steps involved in baking this but it's well worth it. It's absolutely delicious and a perfect autumnal bake. I loved the crispy bit at the edges even though it was a little burnt! I would probably add more apples next time as mine cooked down to not very much and my apples were really small. I love the buttery, crumbly shortbread and the caramel apple filling is divine. I might also add in some spices such as cinnamon and nutmeg as I do love spice in my baking!

 making the base 

 cooking the filling

 spread filling over the base

 add crumble mixture on top 

 burnt round the edges but delicious none the less

 you will notice that there are 2 pieces missing as we couldn't wait to try them! 

For the shortbread layer and crumble topping 

225g butter

112g caster sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

312g plain flour (divided into 280g & 31g)

For the caramel apple filling 

57g butter

1 tablespoon honey

50g dark brown sugar

1 can (14oz) condensed milk

1 teaspoon vanilla extract

3 small apples (Large apples would be better) - peeled, cored and diced 

• Grease an 8inch x 8 inch pan and line with foil allowing for some overhang (for easy removal later). Spray liberally with non stick spray.
• Beat buttter, sugar and vanilla until pale and fluffy
• Add in 280g flour. 
• Transfer 1/2 of the dough to the prepared baking tray and press down firmly to form the base.
• Place in the fridge.
• Add 31g flour to the remaining dough and mix with your hands until it resembles coarse breadcrumbs. This is for the crumble topping later.
• In a medium saucepan, combine butter, honey, sugar, condensed milk and vanilla and bring to a boil, whisking occasionallu.
• Add in the diced apples and whisk frequently until the mixture thickens and darkens in colour (approximately 10 minutes).
• Remove from the heat and allow to cool slightly. 
• Preheat the oven to 180C. 
• Remove base from the fridge and pour the caramel apple filling on top.
• Sprinkle crumble topping and bake for approximately 1 hour.

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