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These salted caramel apple pie bars deliver the cozy, comforting flavors of apple pie in a fuss-free bar format, perfect for weeknights or holiday gatherings. The buttery shortbread crust pairs with spiced stewed apples and a simple crumble topping, all finished with a rich, homemade salted caramel drizzle. The result is a sliceable, portable treat with a balanced texture: crisp edges, tender apple filling, and a satisfying crunch. Pro tip: Let the bars cool completely before slicing to ensure clean, neat bars.

Why This Recipe Works

This recipe is designed for reliability and deep flavor. The shortbread crust is sturdy enough to hold up to the apple filling, but not too dense, thanks to the right ratio of butter to flour and a touch of vanilla. The apples are gently cooked with cinnamon and a hint of lemon juice, which brightens the flavor and prevents browning. The crumble topping adds a nutty, brown sugar crunch, while the homemade salted caramel ties it all together with a sweet-salty finish.

The layering method—baking the crust first, then adding apples, caramel, and topping—ensures the crust stays crisp and the filling is jammy but not soggy. Using a combination of melting and baking stabilizes the caramel layer, preventing it from running out during cutting.

Ingredients

Shortbread Crust (bottom and topping)

• 113g (8 Tbsp) unsalted butter, melted​
• 100g (1/2 cup) granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 250g (2 cups) all-purpose flour, spooned & leveled

Apple Filling

• 5 medium apples (Granny Smith or Honeycrisp), peeled and sliced 1/8–1/4 inch thick (~700g)
• 50g (1/4 cup) light brown sugar
• 1 Tbsp lemon juice
• 1.5 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 3 Tbsp all-purpose flour (for thickening)

Salted Caramel Sauce

• 100g (1/2 cup) granulated sugar
• 85g (6 Tbsp) salted butter, cubed
• 60ml (1/4 cup) heavy cream
• Pinch of sea salt (optional extra for saltier flavor)

Equipment

• 9×13 inch (23×33 cm) baking pan
• Parchment paper (for lining)
• Mixing bowls
• Measuring scales (metric preferred)
• Whisk, spatula, sharp knife
• Saucepan (for caramel)
• Oven thermometer (recommended for accuracy)
• Offset spatula (for smooth crust)

Step-by-Step Instructions

Step 1: Prepare the Crust

• Preheat oven to 175°C (350°F). Line the pan with parchment.
• In a large bowl, mix melted butter, granulated sugar, vanilla, and salt until smooth.
• Add flour in 2 batches, mixing until a dough forms. Divide in half.
• Press one half into the bottom of the pan, as evenly as possible. Bake for 20–25 minutes, until golden brown.

Visual cue: The crust should be uniform and lightly golden, not pale or undercooked. If it’s still soft, return for 3–5 minutes.

Step 2: Make the Apple Filling

• In a bowl, toss apple slices with brown sugar, lemon juice, cinnamon, nutmeg, allspice, salt, and flour.
• Let stand 10 minutes to draw out some liquid.

Step 3: Prepare the Caramel

• In a saucepan, heat granulated sugar over medium until it melts and turns amber. Swirl pan, not stir.
• Remove from heat and carefully add butter, stirring until melted.
• Add cream and salt, stirring until smooth. Set aside.

Step 4: Assemble

• Remove the crust from the oven. Let cool 5 minutes.
• Layer the apple mixture over the warm crust.
• Drizzle with half the warm caramel.
• Top with reserved crust mixture, crumbled not pressed.

Step 5: Bake and Cool

• Bake for 25–30 minutes at 175°C (350°F), until the topping is golden and the apples are tender when poked with a fork.
• Remove from oven and drizzle with remaining caramel. Sprinkle with flaked salt if desired.
• Cool completely in the pan (at least 2 hours), then chill in the fridge for 1 hour for easier slicing.

Visual cue: Apples should be soft but not mushy; caramel should be slightly set but still gooey.

Troubleshooting

• Crust too soft: Bake crust longer or reduce filling moisture by sautéing apples slightly before layering.
• Filling too liquid: Increase flour to 4 Tbsp or let apples sit longer before assembling.
• Caramel leaks: Use only half the caramel under apples; drizzle rest after baking.
• Bars crumble when cutting: Ensure bars are fully cooled; chill before slicing.

Substitutions and Variations

• Egg-free: No eggs needed in this recipe.
• Dairy-free: Swap butter for coconut oil and use dairy-free cream. For caramel, substitute with coconut cream.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend (or use almond flour for a nuttier crust).
• Flavor swaps:
  • Add orange zest to caramel for brightness.
  • Swap cinnamon for apple pie spice.
  • Use maple syrup instead of brown sugar for the filling.

Scaling

Storage and Make-Ahead

• Counter: 2 days in an airtight container at room temperature.
• Fridge: Up to 5 days; bring to room temp before serving.
• Freezer: Wrap bars individually, freeze for up to 3 months. Thaw at room temp; reheat lightly in the oven for best texture.
• Avoid freezing caramel-drizzled bars—add caramel after thawing.

Serving Suggestions

Serve with vanilla ice cream or a dollop of whipped cream. The sweetness and salt of the caramel pair beautifully with tart apples. For a breakfast twist, serve with Greek yogurt.

FAQs

1. Can I premake the caramel?
   Yes; store in a jar in the fridge for up to 2 weeks. Reheat before drizzling.
2. Can I use frozen apples?
   Thaw and drain well; reduce added sugar as frozen apples release more moisture.
3. How to prevent soggy bars?
   Ensure apples are dry before layering; bake crust first.
4. Best apple for this recipe?
   Granny Smith for tartness; Honeycrisp for sweetness.
5. Can I bake in an air fryer?
   Not recommended for full bars; use a mini oven for small portions.

Notes from My Kitchen

• Batch 1: Overfilled apples, resulting in a soggy crust. Solution: Reduced apples by 10% and let them sit longer with sugar.
• Batch 2: Caramel was too hard after chilling. Solution: Used 10% less sugar and added a bit more cream.
• Final: Balanced crust-to-filling ratio, perfectly set caramel, and a hint of salt heightened the flavor. These bars hold well for days and are a crowd favorite.

Nutrition and Disclaimer

Per bar (approx. 1/12 pan):

• Calories: 220
• Fat: 11g
• Carbs: 30g
• Protein: 2g

Values are estimates; adjust for brands and portion size. Follow food-safety best practices for storage.

Final Thoughts

These salted caramel apple pie bars are a true celebration of autumn flavors, bringing together the best of apple pie and caramel in a convenient, sliceable format. Whether you’re baking for a cozy family dessert or a festive gathering, these bars are sure to impress with their balance of sweet, tart, and salty notes. The recipe is forgiving and flexible, making it a great choice for bakers of all levels. With a few simple tips—like letting the bars cool completely before slicing and adjusting the caramel to your taste—you’ll achieve bakery-quality results every time. I hope these bars become a staple in your baking repertoire, just as they have in mine. Happy baking, and enjoy every delicious bite!

Make‑Ahead Salted Caramel Apple Pie Bars That Slice Like a Dream

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

35

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

2

hours 

20

minutes

Cooling/Chill Time: 2–3 hours

Buttery shortbread crust, cozy spiced apple filling, and a crunchy crumble topping, all finished with a rich salted caramel drizzle. These bars pack all the best parts of apple pie into an easy, sliceable dessert that holds its shape and tastes even better the next day.

Ingredients

Shortbread Crust & Crumble Topping

• Unsalted butter, melted – 113 g (8 Tbsp / 1 stick)

• Granulated sugar – 100 g (½ cup)

• Pure vanilla extract – 1 tsp

• Fine sea salt – ¼ tsp

• All-purpose flour – 250 g (2 cups, spooned & leveled)

• Apple Filling

• Medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, sliced 3–5 mm (⅛–¼ inch) thick – about 700 g (5 medium)

• Light brown sugar, packed – 50 g (¼ cup)

• Lemon juice – 1 Tbsp

• Ground cinnamon – 1½ tsp

• Ground nutmeg – ½ tsp

• Ground allspice – ¼ tsp

• Fine sea salt – ¼ tsp

• All-purpose flour (to thicken the juices) – 3 Tbsp

• Salted Caramel Sauce

• Granulated sugar – 100 g (½ cup)

• Salted butter, cubed – 85 g (6 Tbsp)

• Heavy cream – 60 ml (¼ cup)

• Extra fine sea salt – pinch, to taste (for a stronger salted caramel note)

Directions

• 1. Prep the Pan and Oven
  Preheat the oven to 175°C (350°F).
  Line a 9×13 inch (23×33 cm) pan with parchment, leaving an overhang on the long sides so you can lift the bars out later. Lightly grease the parchment.
  Position oven rack in the middle of the oven.
• 2. Make the Shortbread Crust & Crumble
  In a large bowl, whisk together the melted butter (113 g) and granulated sugar (100 g) until the mixture looks glossy and slightly thickened, about 30–45 seconds.
  Whisk in the vanilla and salt.
  Add the flour (250 g) in two additions, stirring with a spatula until a soft dough forms. It will look like a moist, slightly crumbly cookie dough that holds together when pressed.
  Weigh or eyeball the dough and divide it into 2 equal portions.
  Press one portion firmly and evenly into the prepared pan to form the base. Use your fingers and then an offset spatula or the bottom of a measuring cup to smooth it out.
  Visual cue: The base should be an even, compact layer with no loose floury spots. If it looks patchy or dry, keep pressing until it comes together.
  Set the remaining half of the dough aside; this will become the crumble topping. Do not pack it—leave it loosely in clumps.
  Bake the crust for 20–25 minutes at 175°C (350°F) until it is a light golden color, especially around the edges.
  Visual cue: The baked base should no longer look raw or shiny. It should be pale golden and just starting to brown at the edges. If it still looks very pale and soft, bake for an extra 3–5 minutes.
  While the crust bakes, prepare the filling and caramel.
• 3. Make the Spiced Apple Filling
  Place the peeled, sliced apples (700 g) in a large bowl.
  Add the brown sugar, lemon juice, cinnamon, nutmeg, allspice, salt, and flour. Toss gently with a spatula or your hands until every slice is evenly coated.
  Let the mixture sit for 10 minutes. This allows the sugar and salt to draw out some juices and helps the flour hydrate.
  Visual cue: After resting, the apples will look glossy and a little juicy at the bottom of the bowl, but not soupy. If there is a lot of liquid pooling, toss again so the flour absorbs it.
• . Make the Salted Caramel Sauce
  Add the 100 g sugar to a small heavy-bottomed saucepan and cook over medium heat, stirring occasionally with a heatproof spatula until the sugar begins to melt around the edges.
  Once you see patches of melted sugar, stop stirring and gently swirl the pan instead. Continue cooking until the sugar is fully melted and turns a deep amber color. This usually takes about 5–7 minutes from the start.
  Visual cue: The caramel should be a rich amber, not pale straw (too weak) and not very dark brown (bitter).
  Immediately lower the heat and carefully add the butter (85 g). It will bubble vigorously. Stir until completely melted and smooth.
  Slowly pour in the cream (60 ml) while stirring. The mixture will bubble again; keep whisking until smooth.
  Add a pinch of salt, taste carefully once it cools for a few seconds, and add more salt if you want a stronger salted caramel flavor.
  Remove from heat and let the caramel cool for 5–10 minutes. It should still be pourable but slightly thickened.
•  Assemble the Bars
  When the crust is done, remove it from the oven and let it cool for 5 minutes on a wire rack. Keep the oven at 175°C (350°F).
  Give the apple filling a quick toss, then arrange the apples in an even layer over the warm crust. Try to distribute the apples all the way to the corners.
  Visual cue: The apples should be layered without big gaps; gently press them down so the layer is compact.
  Drizzle about half of the warm salted caramel evenly over the apples. Reserve the rest for after baking and for serving.
  Take the remaining shortbread dough and crumble it over the apples in small clumps, covering most of the surface but allowing some apples to peek through.
  Visual cue: You want irregular, pea‑to‑walnut‑sized chunks across the top. Don’t flatten them; the cragginess bakes into a nice texture.
•  Bake
  Bake the assembled bars at 175°C (350°F) for 25–30 minutes.
  Start checking at 25 minutes. The topping should be evenly golden and the apples should feel tender when you poke through the topping and into the filling with a fork or skewer.
  Visual cue: You may see small bubbles of caramel and juice around the edges, and the top will be golden with slightly deeper brown spots on the highest crumbles.
  If the topping is browning too quickly but the apples aren’t tender yet, tent loosely with foil and bake for an additional 5–10 minutes.
• Cool, Chill, and Slice
  Remove the pan from the oven and immediately drizzle some of the remaining caramel over the hot topping, if you like an extra-gooey finish.
  Sprinkle a tiny pinch of flaked sea salt over the top (optional but highly recommended).
  Let the bars cool at room temperature for at least 2 hours until they are no longer warm to the touch.
  For the cleanest slices, transfer the pan to the fridge for another 1–2 hours to fully set the layers.
  Once chilled, lift the whole slab out using the parchment overhang, place on a cutting board, and slice into 12–16 bars with a sharp knife, wiping the blade between cuts if needed.
  Drizzle individual bars with the remaining caramel just before serving.
  Visual cue: Properly cooled bars should hold their shape when picked up by the crust, with visible apple and crumble layers and caramel that slowly oozes but doesn’t run off completely.

Notes

• Storage & Make-Ahead
  Room Temperature: Store in an airtight container for up to 2 days. Ideal if your kitchen is cool.
  Refrigerator: Keeps well for 4–5 days. Bring to room temperature or warm briefly before serving for best texture and flavor.
  Freezer:
  Chill bars until firm, then wrap individual pieces tightly in plastic wrap and place in a zip‑top freezer bag or airtight container.
  Freeze for up to 3 months.
  Thaw overnight in the fridge or for 1–2 hours at room temperature.
  Refresh in a 160°C (320°F) oven for 8–10 minutes to re‑crisp the crust and topping.
  For the neatest results, freeze without extra caramel drizzle, then add fresh caramel after thawing and reheating.
• Serving Suggestions
  Serve slightly warm or at room temperature.
  Add a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
  For less sweetness, serve with plain Greek yogurt and a small drizzle of caramel.
• Approximate Nutrition (per bar, 1 of 16)
  These are rough estimates and will vary with brands and exact serving size:
  Calories: ~260
  Fat: ~12 g
  Saturated Fat: ~7 g
  Carbohydrates: ~36 g
  Sugar: ~23 g
  Protein: ~2–3 g
  Nutrition values are estimates only and should not be considered medical or dietary advice. Adjust based on your ingredients and portions, and always follow proper food-safety practices for cooling and storage.