1/2 cup packed brown sugar plus 2 tablespoons brown sugar
1 large egg
1 cup apple butter
2 cups peeled Golden Delicious apples, small dice
1 1/2 cups toasted chopped pecans, divided
8 oz caramel candies, warmed and thinned with enough water for a drizzle
Preheat oven to 375 degrees. Line a 9×13 pan with foil and grease. Mix flour, cinnamon, baking powder, baking soda, cloves and salt , set aside. Beat the butter and 1/2 cup brown sugar and beat until light and fluffy. Beat in the egg, then apple butter. Mixture will look as if it’s curdled. Stir in the flour mixture. Fold in the diced apples and 1/2 cup pecans. Spread evenly into the prepared pan. In a small bowl combine the remaining pecans and the remaining 2 tablespoons brown sugar. Sprinkle the sugar nut mixture over the top.. Bake for about 35 minutes or until the edges just begin to pull away and lightly browned. Cool in pan on wire rack. When cool , cut into squares and drizzle with caramel drizzle.
Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper.
Sift the flour, salt and baking soda together in a bowl and set aside.
Beat the butter and brown sugar together until creamy. Add eggs and vanilla and beat well until smooth. Gradually add on low speed the flour mixture. Add the toasted pecans.
Spread half the batter into the lined prepared pan. Bake for 8 minutes and allow to cool 5 minutes. Meanwhile, in a non- stick pan add the caramel and evaporated milk over very low heat, melt the caramel and milk until completely smooth.
Reserve 2 tablespoon of the caramel for drizzle, set aside. Pour the remaining caramel over the partially baked batter. Tilt pan to level the caramel. With remaining batter, spoon by tablespoonful of the batter over the top of the caramel. Using a shape knife, swirl the batter and caramel slightly. Return to the oven and bake another 25 minutes or until golden brown. Remove from oven and allow to cool completely. Cut into squares. Reheat reserved 2 tablespoons caramel and drizzle over squares.
In a stand mixer, cream the butter and sugars. Add egg; blend well. Slowly add dry ingredients and blend until well combined. In a 9×13 pan lined with parchment paper, spread half the base dough into the bottom of the pan.
In a separate bowl blend together the almond paste and sugars until well combined. Add egg , salt and almond extract and beat until well combined. Pour over base in pan. With remaining base dough scatter in small pieces evenly over the top. Base dough is sticky. Place in oven and bake for 45-50 minutes or until golden. Remove from the oven . Meanwhile combine all the icing ingredients and spread over hot bars. Quickly sprinkle the nuts over the top. Allow to cool completely. Using a knife loosen edges and remove bars from pan.
Prepare the chocolate coating by carefully melting the chocolate and shortening in the microwave in 30 second increments. Stir until glossy. Dip the bottoms of the bars in the chocolate coating and place on parchment paper to set up.