We’re excited to share this Caramel Drizzled Apple Pie Squares recipe with you from our friends at Recipe Lion. The combination of cheesecake and apple crumble, plus a dash of caramel is hard to beat.
The best part is this is a super simple recipe that takes little time to pull together. Family and friends will think you’ve put in so much effort and the reverse is actually true.
Caramel Drizzled Apple Pie Squares
Ingredients
- 8 ounces cream cheese, softened
- 1 cup butter
- 3Â 1/4Â cups flour, divided
- 8 Granny Smith apples, peeled and sliced
- 1Â 1/4Â cup sugar
- 1 teaspoon cinnamon
- 1/2 cup caramel candies, or bits
- Caramel sauce (for drizzling)
Caramel Drizzled Apple Pie Squares Video
WHOot Contributors, Recipe Lion are the Creators of this easy and delicious recipe and they have a video tutorial to show us how.
The crust is made of 3 simple ingredients, while the filling is apples, sugar, and caramel. Click play above to view now ^
via RecipeLion
Caramel Drizzled Apple Pie Squares
Instructions
Preheat your oven to 400 degrees F. Coat a 9 x 13-inch baking pan with non-stick cooking spray.
Using a mixing bowl, beat together the butter and the cream cheese with a hand mixer until well combined. Gradually add 3 cups of flour. Mix on low speed until combined.
Shape this dough into 2 equal-sized balls.
Take one ball and press it into your prepared baking pan to make a bottom layer of crust. Be sure it covers the bottom completely, including the corners and lower edges so nothing drips out.
Spread your prepared apple slices over the top of the crust. Sprinkle the sugar and cinnamon over the apples. Place the caramel bits all over the top.
Take the remaining dough and crumble it with your hands all over the top of the dish.
Bake in preheated oven about 35 minutes until golden brown. Let it cool for 15 minutes before serving.
When ready to serve, drizzle squares with caramel sauce and enjoy!
We thank Recipe Lion for their contribution and highly recommend that you check out their Easy No-Bake Peanut Butter Bars too.
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