Hello lovelies,
I couldn’t physically let autumn pass me by without one more shortbread bar recipe. It would be a god damn crime!
If you’ve been around here a while, you’ll know that back last year, I shared with you an apple caramel shortbread bar recipe which you guys absolutely loved. So, I wanted to create another apple inspired shortbread bar, only this time, I’ve paired it with toffee. It is the season for toffee apples after all!
If you’ve never tried the combination of apple and toffee – you are truly missing out! It is one of my favourite combinations for this time of year and I just knew they’d work so perfectly together alongside the vanilla shortbread to create the most unbelievable, utterly delicious shortbread bars.
Honestly, I’m just obsessed with the outcome of these. They are unlike any other shortbread bar I’ve create this far and I truly believe you guys will absolutely demolish these.
So, if you’d like to make these shortbread bars yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 9-12 Squares
Prep Time: 30 Minutes
Bake Time: 1 Hour, 10 Minutes
Overall Time: 1 Hour, 40 Minutes
Ingredients You Need For The Shortbread Topping & Base:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
Ingredients You Need For The Toffee Apple Filling:
- 5 Apples, Peeled, Cored & Diced
- 1tsp Of Ground Sweet Cinnamon
- 1tbsp Of Granulated Sugar
- 260g Of Werther’s Originals Creamy Toffee Sweets
- 3tbsp Of Milk
- 1tsp Of Vanilla Bean Paste / Extract
How To Make The Toffee Apple Shortbread Bars:
- Firstly, gather together your equipment and ingredients, line a 8” square, loose bottomed baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large mixing bowl, toss together the 5 diced apples, the 1tsp of ground sweet cinnamon and 1tbsp of granulated sugar until the diced apples are fully coated. Then, set to one side.
- In a separate large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the freezer.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Evenly sprinkle the cinnamon coated diced apples over the bottom of the shortbread base.
- Place the tin into the oven and bake for around 25 minutes, until the shortbread is golden brown.
- Whilst the shortbread is baking, it’s time to make the toffee sauce.
- In a small saucepan, over a medium heat, melt the 260g of toffee sweets with 3tbsp of milk.
- Once melted, remove from the heat and stir in the 1tsp of vanilla extract until smooth.
- After 25 minutes, remove the shortbread base from the oven and pour over the toffee sauce, making sure to cover the entirety of the apples.
- Then, remove the remaining shortbread from the freezer and evenly sprinkle it over the top of the toffee apple filling.
- Place back into the oven and bake for a further 35-40 minutes, until the topping is golden brown and the filling is bubbling.
- When baked, remove from the oven and allow to cool completely in the tin.
- Finally, once fully cooled, carefully remove from the baking tin and cut into 9-12 squares and serve.
That’s your Toffee Apple Shortbread Bars prepared and baked, ready for you to enjoy!
Notes:
- For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
- These toffee apple shortbread bars should last 5 days in an airtight container in the refrigerator or in an airtight container for 3 days at room temperature.
- Once baked and completely cooled, these shortbread bars can be frozen for up to 3 months. I’d recommend taking out the freezer the night before using and put into the fridge to thaw and then bring to room temperature before serving.
So quick, so easy and the outcome is everything I’d hoped it would be and more… utter perfection! If I do say so myself.
Toffee apples are such an autumnal treat so it only seemed right to put those unbelievably delicious flavours into my shortbread bar series!
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you a toffee apple stan?
Sending you all tons of love & hugs as always,
Elle xo
