Taffy Apple Shortbread Bars

Preheat oven to 350 F. Grease a 9×9 pan with cooking spray and line with foil, leaving some foil to hang off the sides so you can lift out the bars when they are done. Set aside.

In a small bowl sift together the flour and salt, set aside.

In a large mixing bowl cream the butter and vanilla with an electric mixer, then gradually add in the powdered sugar. Beat until smooth. Slowly add in the flour mixture. I use a large serving spoon and add in the flour spoon by spoon. Mix until incorporated.

Spoon the dough into the prepared pan and press the dough evenly across the bottom of the pan. Bake for 25 minutes. When done, remove the pan from the oven and let the shortbread completely cool.

In the meantime prepare the caramel topping. Place the sliced apples and peanuts in a bowl, pour in the freshly squeezed lemon juice, toss and set aside.

Put the caramels and butter in a soup pot and melt them over low heat, stirring frequently. As soon as the caramel has melted, remove pot from heat and stir in the apple mixture. Let the mixture cool for 5 minutes.

Pour the caramel mixture over the shortbread crust and put it in the fridge until caramel sets and the crust hardens. This will take about 2 to 4 hours.

Slowly remove the bars from the pan by holding onto the foil handles.
Cut into bars and serve.