Prep and Preheat: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.

Cream together: In a mixing bowl, add 1 cup butter , (softened) and ¾ cup caster sugar, cream together until light and fluffy. Add 1 tablespoon pure vanilla extract, and mix until fully incorporated.

Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour and ¼ teaspoon salt.

Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.

Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate the crust for 15-30 minutes before baking.

Par-Bake: Place the pan in the preheated oven and bake for about 15 minutes, until it's very lightly golden and no longer shiny on top. Avoid baking until golden brown. Allow crust to cool slightly while prepping the filling.

Combine: In a small bowl, cream together ¼ cup melted butter, ½ cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 tablespoon honey and 1 tablespoon flour until combined. Slice your apples about ⅛-¼ inch think and then cut each slice into thirds. Add the 3 cups of cut apples to the creamed mixture.

Spread Filling: Drop the filling by the spoonful onto the partially baked shortbread crust and spread gently into an even layer.

Create Top Layer: Roll out the remaining shortbread dough to about ⅛-inch thickness. Place flat clusters of dough on top of the filling to loosely form a lid. Sprinkle 1 tablespoon turbinado sugar over the top.

Bake: Place the assembled bars back in the oven and bake at 350°F for about 30-35 minutes, until the top is golden brown and the filling is bubbling. As oven temperatures can vary be sure to check the bars at the 28-30 minute mark to avoid overbaking. Once fully baked, allow the bars to cool slightly.

Add the topping and Serve: Drizzle your caramel topping over the cooled bars. Slice into squares and enjoy!