Salted chocolate toffee apple bars

Bibby's Kitchen
20 servings Prep: 15 mins, Cooking: 50 mins
Rate this recipe
Apples, caramel, chocolate and buttery biscuits will always be a good combination!

By Food24 July 02 2020
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

For the biscuit base
125 g butter
70 g golden castor sugar
1 egg yolk
150 g cake flour
1/2 tsp Robertson's baking powder
For the apple filling
5 apples — peeled, chopped
3/4 cup water
2 tsp butter
1 tbsp demerara sugar
For the caramel
150 g golden castor sugar
3 tbsp butter
125 ml cream
For the chocolate ganache
200 g dark chocolate
1/3 cup cream
Maldon salt — for garnish
Tap for ingredients
Tap for ingredients


Preheat the oven to 180ºC. Grease and line a 20 cm square baking tin with parchment paper, extending the paper over the sides to form handles.

Cream the butter and castor sugar together until light. Add the egg yolk and beat again to combine.

Sift together the flour, salt and baking powder. Add the flour to the butter mixture and combine to form a soft dough.

Press the dough into the base of the baking tin and smooth over with the back of a spoon. Bake for about 30 minutes until golden and cooked through. Set aside to cool.

To make the apple filling, place the apples and water in a wide based pan. Simmer for about 15 minutes until soft with no water remaining. Add the butter and sugar, turn up the heat and cook until the apples are slightly caramelised.

Set aside to cool before spreading over the shortbread biscuit base.

For the caramel, place the sugar in a heavy based saucepan on a medium-high heat. Do not stir. Swirl the pan from time to time until all the sugar has melted and is a deep caramel colour. Add the butter and then the cream. Allow to bubble away until the caramel is smooth and glossy.

Pour the hot caramel over the apples and smooth over. Place the baking tin in the fridge until the caramel is set and cool.

Finally, make the ganache by gently melting together the chocolate and cream. Whisk until completely smooth. Pour the ganache over the apples and spread with an off-set spatula to cover the caramel. Scatter with sea salt flakes. Chill until the chocolate sets completely.

Remove the entire bake from the tin by lifting the extended paper handles. Cut into bars or squares. Store covered in the fridge.

Reprinted with the permission of Bibbyskitchen@36.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.




New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.