caramel apple cider cake bars;
I struggled with what to name these caramel apple cider cake bars because they’re basically a combination of blondies and cake. I settled on cake bars because if you ask me, they really are more cake-like, than fudgy brownies, and there’s not really chocolate in the caramel apple cider cake bars. While they’re on the dense side of cake, they’re also surprisingly chewy–especially around the edges, which is what made me consider “blondies” in naming this recipe. But I settled on cake bars, because, well, “caramel apple cider cake blondie bars” was too much of a mouthful.
To start with, make the apple cider concentrate. Add the apple cider to a pot, and let it boil away. Much like the brown butter, we’re trying to boil off the water and concentrate the apple cider flavor. These are caramel apple cider cake bars after all. You’re looking to reduce 3 cups to roughly 1/2 a cup. It should take somewhere between 30-40 minutes, but probably depends on your particular cider and stove. Honestly, the best way to measure is just to pour it into a 2-cup measuring cup to see where you’re at. If you miss your target by a bit, just add water back to get to the 1/2 cup and stir to incorporate.
You’re looking to reduce 3 cups to roughly 1/2 cup. If you miss your target by a bit, just add water to get back to the 1/2 cup.
secret to success
Then make brown butter in the same pan. Brown butter is just butter–browned. See what I did there? (Not be helpful.) No, really it’s almost that simple. You just cook butter on the stovetop until it has a nutty aroma, and it turns a toasty brown color with bits floating in it. Brown butter. So you let the butter melt, and then just keep going; it’ll froth up and be hard to see the color–just let it keep going. We’re letting all the water boil away to get the concentrated butter and the brown bits are milk solids that are getting toasted in the butter.
If you’ve made your apple cider concentrate, just add the brown butter to the same measuring cup to cool. Hence the 2 cup measuring cup.
secret to success
Then, if you’ve made your apple cider concentrate already, just add the brown butter to your cider mixture in the measuring cup. (Hence the 2 cup measuring cup. It might fit in a 1-cup one, but I hate to play the game and be wrong, so 2 cup ensures plenty of room.) You want to make both of these first so they have time to cool before moving on to the next steps of making your caramel apple cider cake bars.
The original recipe is a gosh darn classic, but I really liked the addition of caramel flavors with the caramel chips. Caramel pairs so well with apples, and adds a nice little crunch when they bake and get toasty. That said, if you don’t have or want caramel chips, I highly recommend cinnamon chips, or if all else fails, white chocolate chips. I bet these would even go well with pumpkin spice chips, although I have to say that I (sadly) haven’t seen those on shelves in a couple of years. (But I love love love pumpkin spice chips on my Halloween mash cookies.)
If you can’t find caramel chips, try cinnamon chips, pumpkin spice chips, or if all else fails: white chocolate chips.
secret to success
And of course, load up the cinnamon sugar on top of your caramel apple cider cake bars. It adds extra sweet flavor on top, and the cinnamon will hit your nose straight away. In fact, when you store these bars, one of the best parts is opening the container. You just get a whiff of that amazing apple cinnamon fall flavors and it’ll make your mouth water immediately.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
- If you love the flavors of apple cider, then make your own homemade apple cider caramels! You make apple cider syrup much the same way you do for this recipe–so just boil a big old batch and cut down an extra step!
- For my apple lovers, this cream cheese apple cake makes a lovely dessert but is just as good if not better with your morning coffee as a coffee cake.
- Check out my favorite fall recipes — soups, truffles, pumpkin spice, and everything nice!
caramel apple cider cake bars;
Ingredients
- 2 sticks butter (unsalted)
- 3 cups apple cider or unfiltered apple juice
- 2 cups packed light brown sugar
- ¼ cup sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 tsp cinnamon
- 3 cups flour
- 1 tsp salt
- ¾ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
cinnamon sugar topping;
- 2 Tbsp sugar
- 1 tsp cinnamon
- caramel chips (or cinnamon chips, or white chocolate chips)
Instructions
- Prepare a 9"x13" pan with parchment paper. I like to use cooking spray or a drizzle of oil in the pan to help the parchment paper stick to the bottom and sides.
- In a medium pot, add 3 cups of apple cider. Cook for 30-45 minutes over medium-high heat until the liquid is reduced to ½ cup. (I measure this by pouring into a 2-cup measuring cup. If you reduce it too much, just add back water to ½ cup and mix thoroughly.) Remove to the 2-cup measuring cup.
- In the same pot as the apple cider, add 2 sticks unsalted butter to make browned butter. Cook until melted, then continue to cook until brown bits form in the bottom. Occasionally scrape the sides and bottom down with a spatula. Cook until no longer foamy, then remove to the same measuring cup as the cider
- Allow the liquids to cool as you prepare a large bowl with the sugars. Add 2 cups brown sugar and ¼ cup white sugar to the bowl. When the cider-butter mixture has cooled for 10-15 minutes, add to the sugar and mix until melted.
- Making sure the mixture isn't too warm to scramble the eggs. I do this by pressing the back of my hand close to the mixture to feel for residual heat. Wait until cool, and then add 1 Tbsp vanilla and 2 eggs. Mix until combined.
- Add in the dry ingredients. Add 3 cups flour, 1 tsp cinnamon, 1 tsp salt, ¾ tsp baking soda, ¼ tsp nutmeg, ¼ tsp allspice. Gently mix in the ingredients until the batter comes together. It should be wet and shiny, but not sticky.
- Pour batter into the prepared pan.
cinnamon sugar topping;
- In a small bowl mix together 2 Tbsp sugar and 1 tsp cinnamon. Mix to combine.
- Sprinkle the cinnamon sugar topping across the blondie batter in the pan. Scatter caramel chips (or chocolate chips of choice) over the top and gently press the cinnamon sugar and chips into the top of the blondies.
- Bake at 350°F for 35-40 minutes or until toothpick comes out clean in the center of the pan.
