Apple Spice Bars with Caramel Glaze

I just discovered tonight there is an apple tree in the yard.  It was a very fortunate discovery, because about halfway through the recipe, I realized it called for an apple, which I didn't have.  But the tree, it turns out, has REALLY good apples.  They are small, but perfectly sweet, tart, and crisp all at the same time.

I only meant to eat one of these for dessert but I ended up eating...a lot more than that.  If you are looking for a great Fall recipe, but want a break from pumpkin, this is the recipe for you!

(from Baking From My Home to Yours by Dorie Greenspan)

Bars - 

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp salt

1 stick unsalted butter

1 cup light brown sugar

2 large eggs

1/2 cup unsweetened applesauce

1 tsp vanilla

1 tbsp dark rum

1 baking apple, peeled, cored, and finely chopped

1/2 cup raisins

Glaze - 

2 1/2 tbsp heavy cream

1/3 cup packed light brown sugar

2 1/2 tbsp butter

1 tsp light corn syrup

1/2 tsp vanilla

Preheat the oven to 350 F

Place parchment paper in the bottom of a 13 x 9 pan, then butter the parchment and pan.

Whisk together flour, baking powder, baking soda, spices, and salt.

In a medium saucepan, melt the butter over low.

Add the brown sugar and whisk until well blended.

Remove from heat and whisk in the eggs, one at a time.

Then, whisk in the applesauce, vanilla, and rum, mixing until smooth.

Fold in the dry ingredients with a rubber spatula, then gently stir in the apple and raisins.

Pour into the pan, and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.

Put the pan on a wire rack and make the glaze.

In a small saucepan, whisk togeter the cream, sugar, butter, and corn syrup.

Put over medium heat and boil for about five minutes, whisking constantly.

Remove from heat, add vanilla, and stir well.

Turn the bars out onto a rack, remove the paper, and invert onto another rack so they are right side up.

Put the parchment under the rack to catch drips, and spread the glaze evenly over the bars.