Salted caramel apple crumb bars from Two Peas and Their Pod by Maria Lichty and Josh Lichty

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on June 11, 2014

    These are delicious! I tried to use a candy thermometer as recommended, but there wasn't enough caramel in the size pot I used for it to read properly. I gave up on that and followed the directions based on color and appearance without any trouble. I don't know what size mason jar Maria has that fits this amount of caramel, but I certainly don't! I poured it into a large Pyrex bowl instead and recommend waiting until you have transferred the caramel to stir in the sea salt. Stirring it in while in the pot caused some to clump around the bottom edges and got left behind, so I had to taste and re-salt once the caramel was in the Pyrex. It was still plenty hot for the salt to melt in, it just seemed to do so more evenly. The recipe was a bit time-consuming, but I sent half of the tray to my husband's office and they were enjoyed by all. After a couple of days, the caramel drizzled on top starts to soften up the crumb topping, so I think I might drizzle just before serving next time.

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