In an electric mixer fitted with a paddle attachment, mix butter, both sugars and vanilla extract on medium speed for approximately 2 minutes, until light and creamy.

Combine flour and salt and slowly add to butter mixture with the mixer on low and beat until just combined

Place parchment in a baking pan (see notes)

Remove 1/3 of dough and place it in a bowl and then put it in the refrigerator.

Press remaining dough into the pan, pushing lightly with floured hands to even it out.

Refrigerate the crust for 20 minutes and preheat your oven to 375°F

Bake for 18-20 minutes until golden brown.

Set crust aside

Combine sliced apples with lemon juice, sugar, spices and mix well.

Melt butter in a large skillet, add the apples and simmer over medium-low heat until apples are soft and any liquid has evaporated. Slow from time to time to make sure apples are not sticking to the bottom.

Spread apples evenly over the baked crust, leaving a 1/2" border on the edges.

Crumble the reserved, refrigerated dough over the bars and bake for 25-30 minutes until the topping is nicely golden brown.

Let cool before cutting.