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Salted Caramel Apple S’more Bars

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Salted Caramel Apple S’more Bars
  • Prep 20 min
  • Total 60 min
  • Servings 9
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The flavors of caramel apples and chocolate s'mores are paired in these dessert bars made with fresh apples, marshmallows, sea salt, Golden Grahams cereal and chocolate chips.
By Cheri Liefeld
Updated Sep 14, 2012

Ingredients

Base and Topping

  • 1 1/2 cups Golden Grahams™ cereal
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse sea salt
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs

Filling

  • 2 tablespoons butter
  • 2 apples, peeled, sliced
  • 1/4 cup packed brown sugar
  • 1 teaspoon coarse sea salt

S’more Toppings

  • 1 cup miniature marshmallows
  • 1 cup Golden Grahams™ cereal
  • 1/2 cup chocolate chips
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Grease 9-inch square pan with shortening, or spray with cooking spray.
  • 2
    In blender, crush 1 1/2 cups cereal; place in medium bowl. Add flour, baking powder and 1/2 teaspoon salt; stir into crushed cereal. Set aside.
  • 3
    In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. While beating on low speed, gradually add cereal-flour mixture, beating until dough forms.
  • 4
    Reserve 1 cup of dough for topping. Press remaining dough in bottom of pan to form Base. Bake 15 minutes.
  • 5
    Meanwhile, in 2-quart nonstick saucepan, melt 2 tablespoons butter over medium heat. Add apples; sprinkle with brown sugar. Cook 5 to 7 minutes or until apples are softened.
  • 6
    Remove Base from oven. Spoon cooked apples in caramel over Base. Sprinkle 1 teaspoon salt over apples. Top with S’more Toppings. Crumble reserved cup of dough evenly over top.
  • 7
    Bake 10 minutes longer or until top is browned. Cool completely, about 30 minutes. Cut into 3 rows by 3 rows for 9 bars, or 4 rows by 3 rows for 12 bars. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you’re short on time, use about 2/3 of a roll of refrigerated peanut butter cookie dough as the base and top with the cooked apples, the remaining cookie dough and the s’more toppings.
  • tip 2
    Line pan with cooking parchment paper, extending the paper over two sides of the pan, and you can easily lift the bars out.

Nutrition

Nutrition Facts are not available for this recipe
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