Pin it Chewy, caramel-laced apple bars baked in a Bundt pan, loaded with tart apples, gooey caramel, and a monster swirl of chocolate and pecans. Perfect for fall gatherings or a decadent dessert.
I first made these Monster Caramel Apple Bundt Bars for a Halloween party, and they disappeared within minutes! The gooey caramel and tart apples are always a huge hit with both kids and adults.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Unsalted butter: ½ cup, melted
- Light brown sugar: 1 cup, packed
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Tart apples (such as Granny Smith): 2 medium, peeled and diced
- Chopped pecans: 1 cup
- Semi-sweet chocolate chips: ½ cup
- Soft caramel candies, unwrapped: ½ cup
- Heavy cream: 2 tablespoons
- Chopped pecans (for topping, optional): 2 tablespoons
- Mini chocolate chips (for topping, optional): 2 tablespoons
- Caramel sauce (for topping, optional): Drizzle
Instructions
- Prepare Bundt Pan:
- Preheat the oven to 350°F (175°C). Grease a Bundt pan (10-inch) and dust lightly with flour.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Blend Wet Ingredients:
- In a large mixing bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla, mixing well.
- Combine Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Add Apples, Pecans, Chocolate:
- Gently fold in diced apples, chopped pecans, and chocolate chips.
- Make Caramel Layer:
- In a microwave-safe bowl, melt caramel candies with heavy cream in 20-second increments, stirring until smooth.
- Layer and Swirl:
- Spoon half of the batter evenly into the prepared Bundt pan. Drizzle half of the caramel mixture over batter. Spread remaining batter on top, followed by the rest of the caramel. Swirl lightly with a knife.
- Bake:
- Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).
- Cool and Serve:
- Cool in the pan for 15 minutes, then invert onto a rack to cool completely. Once cooled, drizzle with additional caramel sauce and sprinkle with extra pecans and mini chocolate chips if desired. Slice into bars and serve.
Pin it This recipe brings back memories of my kids helping swirl the caramel and sprinkle chocolate chips on top. It's always a sweet bonding time in our kitchen.
Required Tools
You'll need a 10-inch Bundt pan, mixing bowls, a whisk, microwave-safe bowl, rubber spatula, toothpick, and a wire rack.
Allergen Information
Contains gluten, eggs, milk, and tree nuts. Check all labels for hidden sources or substitutes if needed.
Nutritional Information
Each bar has about 325 calories, 17 g total fat, 40 g carbs, and 4 g protein.
Pin it These bars are best enjoyed fresh and warm, letting the caramel swirl shine. Share with loved ones for an extra sweet fall treat.
Recipe FAQs
- → Can I use store-bought caramel instead of melting candies?
Yes, store-bought caramel sauce works well and saves time, offering a smooth consistency for swirling.
- → Which apples are best for these bars?
Tart varieties like Granny Smith add balanced flavor, but you can use your favorite baking apple.
- → Is it possible to make the bars nut-free?
Simply omit pecans or replace with seeds or extra chocolate chips for a nut-free version.
- → How can I serve these for extra indulgence?
Serve warm with vanilla ice cream or an extra drizzle of caramel for an irresistible treat.
- → What’s the best way to store the bars?
Keep in an airtight container at room temperature for up to three days, or refrigerate for extended freshness.