Step 1

Preheat an oven to 350°F (180°C). Line an 8-inch (20-cm) square pan with nonstick baking spray. Line with parchment paper, leaving a 2-inch (5-cm) overhang on two of the sides. Spray the parchment.

Step 3

In a bowl, using an electric mixer, mix together both packaged mixes included in the Williams Sonoma Pumpkin Caramel Quick Bread Mix, plus the egg and the butter until a wet, crumbly dough forms.

Step 5

Press the dough evenly into the prepared pan. In a small bowl, toss the apples with the cinnamon until coated, then spread onto the dough and press them down slightly.

Step 7

Transfer to the oven and bake for 20 minutes. Remove from the oven and drizzle with the 2 tablespoons of caramel (if the caramel is too solid to drizzle, remove the lid and microwave for 30 seconds). Return to the oven and continue to bake until the apples are softened, caramel is candied and bars still jiggle slightly when the pan is gently shaken, 8 to 10 minutes longer.

Step 9

Transfer the pan to a cooling rack and allow the bars to cool in the pan for 15 minutes, then transfer to a cutting board and cut into squares. Top with the remaining caramel and a generous pinch of flaky sea salt. Makes 12 to 16 bars.

Step 10

Williams Sonoma Test Kitchen