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Salted Caramel Stout Apple Bars

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Servings 12 servings

Ingredients
  

For the cake:

  • ½ cup 114g butter, softened
  • 1 cup 220g light brown sugar, packed
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon olive oil
  • ¼ cup stout beer
  • 1 ½ 180g cups AP flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 medium tart apple i.e. Granny Smith, peeled and small diced (about 1 cup)

For the frosting:

  • ¼ cup 57g softened butter
  • 1 cup 220g packed light brown sugar
  • ¼ cup 60mL heavy cream
  • 1 teaspoons vanilla extract
  • 1 ½ cups 180g confectioner's sugar
  • 1 teaspoon sea salt plus ¼ teaspoon, divided

Instructions
 

  • Preheat oven to 350°F.
  • Add the butter and brown sugar to the bowl of a stand mixer. Beat on high until light and fluffy. Add the egg, oil and vanilla extract, beating until it resembles frosting.
  • Stir in the beer (it will curdle).
  • Sprinkle with flour, salt, cinnamon, nutmeg, and apples. Stir until just combined. Pour into an 8x8 baking dish that has been greased and floured.
  • Bake for 45-50 minutes or until the top has puffed and springs back when lightly touched.
  • Add the powdered sugar to the bowl of a stand mixer (or a mixing bowl, and use an electric hand mixer).
  • Melt the butter in a pot over high heat. Add the brown sugar, cream and vanilla, stir until just combined. Boil over high heat for two minutes.
  • Pour the caramel over the powdered sugar, beat until well combined. Pour the frosting over the apple bars in an even layer, sprinkle with remaining ¼ teaspoon salt, allow to cool. Cut into squares.