These treats are as cute as they are tasty!
Watch the video here.
INGREDIENTS
Butter Cookie Crust:
1/2 cup (115g) of melted butter
1/3 cup (83g) of granulated sugar
1/4 tsp of salt
1 lightly whisked egg yolk
1 cup (140g) of AP flour
Caramels:
2 cups (480g) of heavy cream
2 cups (440g) of granulated sugar
1/3 cup (86g) of butter
1 cup (340g) of light corn syrup
1/4 cup (60g) of boiled apple cider
1/3 tsp salt
1/2 tsp of vanilla
1/2 Tbsp of boiled cider
1/2 tsp of cinnamon
1/4 tsp of apple pie spice
DIRECTIONS
Set your oven to 350F.
Line and grease an 8×8 pan.
In a mixing bowl, combine the melted butter, sugar, and salt.
Mix in the egg yolk, then add the flour and mix until fully combined.
Spread the dough in the lined baking pan, trying to get it as even as possible to prevent areas from over-or under-cooking.
Bake for about 14 minutes, or until the edges are a nice, golden color.
Remove the pan from the oven and let it cool.
In a saucepan over medium-high heat, add the cream, sugar, butter, corn syrup, and 1/4 cup of boiled cider.
Bring it to a boil, then insert a candy thermometer, and continue to cook until the thermometer reads 248F.
Remove the pan from the heat and add the salt, vanilla, 1/2 Tbsp of boiled cider, cinnamon, and apple pie spice.
Quickly stir everything together, then pour the mixture into the prepared pan.
Let it cool to room temperature.
Remove it from the pan and cut it into whatever size pieces you’d like.
