# Components:
→ Biscuit Base
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt
05 - 3/4 cup cold unsalted butter, cubed
06 - 2/3 cup cold whole milk
→ Caramel Apple Layer
07 - 2 large apples, peeled, cored, and diced
08 - 2 tablespoons unsalted butter
09 - 1/3 cup light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt
→ Pretzel Crumble
13 - 1 cup mini pretzels, coarsely crushed
14 - 2 tablespoons unsalted butter, melted
15 - 1 tablespoon granulated sugar
→ Caramel Sauce
16 - 1/2 cup granulated sugar
17 - 2 tablespoons water
18 - 2 tablespoons unsalted butter
19 - 1/4 cup heavy cream
20 - 1/4 teaspoon fine sea salt
# Directions:
01 - Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper, allowing excess overhang for lifting bars after baking.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and fine sea salt. Cut in cold unsalted butter with a pastry cutter or fork until mixture develops pea-sized crumbs. Add cold whole milk and stir until just combined. Do not overmix. Press dough evenly into the bottom of the prepared pan.
03 - In a medium skillet over medium heat, melt unsalted butter. Add diced apples, light brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Stir and cook for 5 to 8 minutes, until apples are tender and coated in syrup. Spread apple mixture evenly over biscuit base.
04 - In a small bowl, combine crushed mini pretzels with melted unsalted butter and granulated sugar. Mix until evenly coated. Sprinkle crumble over the apple layer.
05 - Bake assembled bars in preheated oven for 30 to 35 minutes, until golden brown and set. Allow to cool in pan for at least 20 minutes.
06 - In a small saucepan over medium heat, combine granulated sugar and water. Cook without stirring until mixture turns deep amber, around 5 to 7 minutes. Remove from heat and quickly whisk in unsalted butter, then heavy cream and fine sea salt. Expect bubbling. Allow caramel to cool slightly before using.
07 - Drizzle cooled caramel sauce generously over the bars. Use parchment overhang to lift bars out of the pan. Cut into 16 squares and serve.
