Tempting Bars: Caramelized Apple, Streusel, and Salty Touch

<strong>For the Shortbread Base (Dough):</strong> Preheat the oven to 175°C (350°F). Line a 23x23 cm square baking pan with parchment paper, leaving overhangs on the sides to facilitate removal. The professional technique is to use parchment paper to prevent the dough from sticking.

In a medium bowl, combine all-purpose flour, granulated sugar, and salt. Add the cold butter in cubes and, with your fingertips or a food processor, mix until you get a coarse crumble. Press evenly into the bottom of the prepared pan.

Bake for 18-20 minutes, or until the edges begin to lightly brown. Set aside to cool while preparing the filling and streusel.

<strong>For the Apple Filling:</strong> In a large bowl, combine the sliced apples with brown sugar, lemon juice, wheat flour, cinnamon, nutmeg, and cloves (if using). Mix well so that all slices are covered. The most important tip is to slice the apples thinly for even cooking.

<strong>For the Streusel:</strong> In another medium bowl, combine the wheat flour, sugars (refined and brown), and cinnamon. Add the cold butter in cubes. Using your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Avoid overworking the dough.

<strong>Assembly and Final Baking:</strong> Spread the apple filling evenly over the pre-baked shortbread base. Cover with the prepared streusel. Bake for another 40-45 minutes, or until the streusel is golden and the apples are soft. A toothpick inserted should enter and exit the apples easily.

Retire do forno e deixe esfriar completamente na assadeira sobre uma grade. Este passo é crucial para a estrutura das barras.

<strong>Para o Caramelo Salgado Caseiro:</strong> Em uma panela de fundo grosso, combine o açúcar e a água. Leve ao fogo médio-alto, sem mexer, até que a mistura atinja uma cor âmbar profunda. O erro mais comum é mexer o caramelo, o que pode causar cristalização. Gire a panela suavemente se necessário para uniformizar.

Remove from the heat. Carefully and slowly, add the heated heavy cream (it will bubble vigorously). Stir with a whisk until homogeneous. Add the cubed butter and sea salt. Continue stirring until the butter melts and the caramel becomes smooth.

Let the caramel cool for about 10-15 minutes in the pan to thicken a little before using.

<strong>Finishing:</strong> Once the bars are completely cold and the caramel is slightly thick, drizzle the caramel generously over the bars. Let the caramel set a little before cutting into squares.