I love caramel apples as much as the next girl. As long as the next girl really, really loves caramel apples. If the next girl is one of my kids, they might love caramel apples more than I do. You get the idea.
What I don’t love? Trying to eat caramel apples. They look so beautiful, picturesque even. These gluten free caramel apple shortbread squares are beautiful, too, though. And they’re even a pleasure to eat. Imagine that!
Since I’m a little mental for salty-sweetness, I like to sprinkle the top of mine with finishing salt (any coarse salt will do).
If you have some sort of mandoline slicer, this is a great time to break it out. I have a really down-and-dirty mandoline, but it’s so down-and-dirty that I’m not sure it’s wise for me to use it regularly. So I just did it old school, with a cutting board and a large knife. The secret is to get the apple slices thin thin thin. That way, they become tender at the same rate as the shortbread crust bakes just so.
All that really happens is that the shortbread browns around the edges and sort of puffs up between the apple slices. It’s kinda pretty. And it smells like a cinnamon-sugar dream.
But what would caramel apples be without caramel? I made my own, since it’s really simple and is good for so many things, but you can of course just melt some of those Kraft soft caramels (which happily seem to be in ready supply this year).
Cheers to all of the flavor and autumnal bouquet of caramel apples (and then some), with none of the embarrassment of trying to eat caramel apples like a lady.