# What you'll need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Apple Filling
05 - 2 medium apples, peeled, cored, and diced
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon ground cinnamon
08 - 1 teaspoon lemon juice
→ Caramel Layer
09 - 1 cup soft caramel candies, unwrapped
10 - 2 tablespoons heavy cream
→ Crumble Topping
11 - 3/4 cup all-purpose flour
12 - 1/3 cup packed light brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 cup unsalted butter, cold and cubed
15 - Pinch of salt
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until crumbly dough forms. Press evenly into the prepared pan. Bake for 12 minutes and set aside.
03 - In a medium bowl, toss diced apples with granulated sugar, ground cinnamon, and lemon juice until evenly coated.
04 - Combine unwrapped caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until smooth and pourable.
05 - Spread apple filling evenly over the baked shortbread base. Drizzle the warm caramel layer over the apples.
06 - Combine flour, light brown sugar, ground cinnamon, cold cubed butter, and salt. Use fingers or a pastry blender to form coarse crumbs. Sprinkle evenly over the caramel and apple layers.
07 - Bake for 22 to 25 minutes, or until the topping is golden and the filling bubbles gently. Let cool fully in the pan before slicing into bars.
