Go Back
Salted Caramel Apple Pie Bars Recipe
Ben Carraoli

Salted Caramel Apple Pie Bars Recipe

I made these Salted Caramel Apple Pie Bars recently, and I have to say they turned out better than I imagined. The first bite was like a warm hug: buttery shortbread crust, spiced apple filling, crumbly streusel topping, and that luscious salted caramel drizzle tying everything together.
Print Recipe Pin Recipe
Total Time 2 hours 55 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup 8 Tbsp; 113 g unsalted butter, melted — gives a rich, tender, and buttery base.
  • ¼ cup 50 g granulated sugar — adds the perfect amount of sweetness.
  • 1 teaspoon pure vanilla extract — enhances the flavor and adds warmth.
  • ¼ teaspoon salt — balances the sweetness and brings out the buttery notes.
  • 1 cup 125 g all-purpose flour (spooned & leveled) — provides structure to the crust.
  • 2 large apples peeled and thinly sliced (¼ inch thick) — use one tart and one sweet variety for balance.
  • 2 Tbsp all-purpose flour — helps absorb excess juice so the bars don’t turn soggy.
  • 2 Tbsp granulated sugar — adds sweetness to the apple layer.
  • 1 teaspoon ground cinnamon — gives that classic apple pie warmth.
  • ⅛ teaspoon ground nutmeg — adds depth and a subtle nutty aroma.
  • ½ cup 43 g old-fashioned rolled oats — adds a lovely chewy texture. Avoid quick oats for best results.
  • ⅓ cup 70 g packed light or dark brown sugar — gives caramel-like sweetness and moisture.
  • ¼ teaspoon ground cinnamon — ties all the warm flavors together.
  • ¼ cup 31 g all-purpose flour — provides structure to the crumble topping.
  • ¼ cup 4 Tbsp; 56 g unsalted butter, cold and cubed — cold butter ensures a crispy, crumbly topping.
  • Homemade or store-bought salted caramel sauce — adds the finishing touch that makes these bars irresistible.

Method
 

  1. Start by mixing melted butter, sugar, vanilla, and salt until smooth. Stir in the flour just until combined — don’t overmix. Press the mixture evenly into a parchment-lined 8×8-inch pan. Bake at 300°F (150°C) for about 15 minutes until slightly golden and set.
  2. While the crust bakes, combine sliced apples with flour, sugar, cinnamon, and nutmeg until evenly coated. In a separate bowl, mix oats, brown sugar, cinnamon, and flour, then cut in the cold butter until the mixture forms coarse crumbs. The butter must stay cold for that perfect crumbly texture.
  3. Once the crust is out of the oven, increase the temperature to 350°F (177°C). Spread the apple mixture evenly over the warm crust. Then sprinkle the streusel evenly on top. Bake for 30–35 minutes, until the top is golden brown and the apples are tender.
  4. Let the bars cool at room temperature for about 20 minutes, then refrigerate for at least 2 hours to set. Once chilled, lift them out of the pan using the parchment overhang, cut into squares, and drizzle generously with salted caramel sauce before serving.

Notes

  • I always slice the apples evenly—about ¼ inch thick—so they cook at the same rate.
  • Chill the streusel mixture for a few minutes before baking. It keeps the butter cold and results in a crispier texture.
  • I like using one Granny Smith apple and one Honeycrisp for the best balance of tart and sweet.
  • If I’m making homemade caramel, I prepare it the day before and warm it gently before drizzling.
  • For clean cuts, I chill the bars overnight. It makes slicing super easy without crumbling.