These Apple Caramel Chip Blondies are soft, sweet, and dangerously snackable, perfect for a quick bite to get you through the day.
I have other apple bar recipes like my tried-and-true Apple Cake that are thicker and more meal-like.
These bars are thin and light. They aren’t even heavy with apples, but the apple flavor is definitely there.
This is the kind of thing to use for a light breakfast, snack, or dessert, and they’d be great to wrap up and pack to go.
I used caramel chips for this recipe, but butterscotch or white chocolate would be great, too–or even seasonal sweet chips like pumpkin spice!
PrintBready or Not Original: Apple Caramel Chip BlondiesThese are small, soft, and highly snackable apple bars, perfect for kids and adults alike!Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, bars, caramel chips, chocolateAuthor Beth CatoEquipment9x9 panmedium saucepanIngredients1 cup all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon baking powder6 Tablespoons unsalted butter3/4 cup light brown sugar packed1 teaspoon pure vanilla extract2 large eggs room temperature1 apple such as Ambrosia or Honeycrisp, peeled and chopped into raisin-sized pieces1/3 cup caramel chips or substitute butterscotch chips or white chocolate chipsInstructionsPreheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.In a small bowl, whisk together flour, salt, and baking powder. Set aside.In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.OM NOM NOM!
