# What You'll Need:
→ Biscuit Base
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 3/4 cup whole milk
07 - 1 large egg
→ Apple Filling
08 - 3 medium apples, peeled, cored, and diced
09 - 2 tablespoons unsalted butter
10 - 1/3 cup packed light brown sugar
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1 tablespoon lemon juice
14 - 2 teaspoons cornstarch
→ Caramel Layer
15 - 1 cup caramel sauce
→ Churro Topping
16 - 1/4 cup granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 2 tablespoons unsalted butter, melted
# Cooking Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing some paper to overhang for easy bar removal.
02 - In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the texture is crumbly. Whisk milk and egg together in a separate bowl, then pour into dry ingredients, stirring just until the dough forms.
03 - Press two-thirds of the biscuit dough evenly into the bottom of the lined pan. Set aside the remaining dough for topping.
04 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté until apples are just tender, approximately 5 to 6 minutes. Sprinkle cornstarch over apples and cook, stirring, an additional 1 to 2 minutes, until mixture thickens. Remove from heat.
05 - Spread cooked apple filling evenly over the biscuit base. Drizzle caramel sauce across the apples.
06 - Drop spoonfuls of the reserved dough over the caramel and apple layer, allowing some filling to remain visible.
07 - Transfer pan to the oven and bake for 30 to 35 minutes, until the top is golden brown and the filling is bubbling.
08 - Immediately after baking, brush the surface of the bars with melted butter. Mix sugar and cinnamon in a bowl, then sprinkle this mixture evenly across the top.
09 - Allow bars to cool completely in the pan before lifting them out with the parchment overhang. Slice into individual pieces and serve.
