Closest to the famous coffee chain's version I've ever tasted, mmmmm good. These are really good and worth the extra time to make.

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Recipe Summary

prep:
30 mins
cook:
1 hr 29 mins
additional:
1 hr 25 mins
total:
3 hrs 24 mins
Servings:
48
Yield:
48 bars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Caramel Sauce:
Base:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine cream, 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons white sugar in a small, heavy saucepan over medium-low heat. Cook, stirring constantly, until sugars dissolve, 2 to 3 minutes. Bring sauce to a simmer, stirring frequently. Cook until slightly thickened, about 7 minutes. Remove from heat and stir in whiskey.

  • Combine 1 3/4 cups flour, 1/3 cup white sugar, 2 teaspoons orange zest, and salt in a food processor; pulse to briefly combine. Scatter 3/4 cup butter pieces over the flour mixture and process until dough starts clumping together.

  • Press dough over the bottom of a 9x13-inch baking pan. Brush egg white over dough.

  • Bake in the preheated oven until lightly golden, about 18 minutes. Cool on a wire rack.

  • Combine apples, apple juice, 1/4 cup brown sugar, 1/4 cup white sugar, lemon juice, and apple pie spice in a large skillet. Bring to a boil; cook, stirring frequently, until mixture thickens and looks dry, 18 to 20 minutes. Remove from heat and let cool. Stir in 1 tablespoon orange zest.

  • Place 1 1/4 cups flour and 1/3 cup white sugar in a food processor; pulse briefly to combine. Scatter 1/2 cup butter pieces and walnuts over flour mixture. Process until topping mixture starts to clump together. Pour into a bowl. Squeeze topping mixture with your fingertips to form clumps the size of peas.

  • Spread cooled filling evenly over dough. Drizzle 1/2 the caramel sauce on top. Sprinkle topping evenly over caramel.

  • Bake in the preheated oven until edges are light golden, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Drizzle remaining caramel sauce on top. Let cool completely, about 15 minutes. Cover with aluminum foil and refrigerate until firm, about 1 hour. Cut into bars.

Cook's Notes:

You can make the caramel sauce ahead and refrigerate it for up to 2 days. Reheat in microwave on medium power until slightly warm. You can make the base ahead and let it stand at room temperature, 8 hours to overnight. You can make the filling, cover it tightly with plastic wrap, and refrigerate it, 8 hours to overnight. Bring to room temperature before using.

The whole pan can be stored, tightly covered, in the refrigerator for up to 2 days or frozen for up to 2 weeks. Cut into bars before serving.

Substitute brandy for the whiskey if preferred. Substitute cinnamon for the apple pie spice if preferred. Replace orange zest with lemon zest if preferred. Add 1 tablespoon orange zest to the filling if desired.

Nutrition Facts

130 calories; protein 1.2g 2% DV; carbohydrates 17.6g 6% DV; fat 6.4g 10% DV; cholesterol 14.6mg 5% DV; sodium 66mg 3% DV. Full Nutrition
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