Salted Caramel Apple Pie Bars Recipe

These Salted Caramel Apple Pie Bars are built on the same techniques I used every day in culinary school! I was trained to treat even “simple” recipes with care, and that’s why this one works. Pre-baking the shortbread ensures it never turns soggy, the flour sets the apples just right, and the caramel drizzle brings balance. It’s straightforward, but every step has intention behind it!

Over the years I’ve made these bars countless times at home, adjusting little details until they came out foolproof. I know apple desserts can intimidate people, but this one is reliable. The crust bakes crisp thanks to the powdered sugar, the filling holds together, and the bars cut cleanly every time. It’s the recipe I trust when I want to serve something seasonal that always impresses, whether I’m baking for family or friends!

Love treats like this? Check out my apple cinnamon pop tarts, whiskey salted caramel sauce, lard pie crust hand pies, spiced banana cake, pumpkin olive oil cake, pumpkin cake pops, caramel mousse cake, pumpkin cheesecake no bake bars.

Why you'll love these Salted Caramel Apple Pie Bars

• The shortbread crust bakes crisp and never turns soggy: sturdy enough to hold everything.
• Classic apple pie flavor with way less fuss! No rolling out pie dough.
• The salted caramel drizzle makes it taste bakery worthy! Sweet, salty, and decadent together. Apples, caramel, and buttery shortbread, it’s basically like eating a caramel apple.

Caramel Apple Bars Recipe Ingredients

What you'll need for apple caramel pie bars:

• Apples (Honeycrisp and Granny Smith): A combination of these apples offers a perfect balance of sweetness and tartness, giving the bars a well rounded apple flavor and ideal texture.
• Old fashioned oats: not quick oats, these give the crumble its hearty texture.
• Powdered sugar in the crust: keeps the shortbread light and crisp due to the cornstarch.
• Salted butter: my favorite, but if you use unsalted add more salt as noted.
• Dark brown sugar: deeper flavor that makes the apples and caramel pop, can also use light brown.
• Salted caramel: homemade is amazing, but I also love the jar from Trader Joe’s.

See recipe card below for quantities.

Equipment

A stand mixer or handheld mixer will make your life easier when creaming butter with sugar and adding flour! It is a great tool to have as a baker that will provide better results in the end.

Salted Caramel Apple Bars Variations and Substitutions

• Pecans or Walnuts: Add a nutty crunch and extra flavor by incorporating chopped pecans or walnuts into crumb layer.
• Top with Vanilla Ice Cream: Serve the bars warm with a scoop of vanilla ice cream for an awesome dessert that combines the rich flavors with creamy, cold contrast.
• Add Cardamom: Introduce a unique, aromatic twist by adding a pinch of cardamom to the apple filling, it would enhance the spiced apple flavor with a hint of exotic warmth.

This salted caramel apple pie bar recipe has not been tested with other substitutions. These are just suggestions.

How to Make Salted Caramel Apple Pie Bars

Let's make apple pie bars!

Step 1. In a medium bowl, cream together the butter, powdered sugar, and vanilla until smooth and combined. Add the flour and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan using your fingers. Poke holes all over with a fork to prevent bubbling. Bake for 10 minutes, then set aside to cool slightly.

Step 2. Peel, core, and slice the apples into thin ⅛-inch slices. In a large bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, and flour until well coated. Spread out evenly on top of the pre baked crust.

Step 3. In another bowl, stir together the oats, flour, cinnamon, and brown sugar. Add the cold, cubed butter. Using your hands or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs. Sprinkle evenly over the apples.

Step 4. Bake for 30–35 minutes, or until the top is golden brown and the apples are tender. If the topping begins to brown too quickly, loosely cover with foil during the last 10 minutes. Let the bars cool completely in the pan on a wire rack. Once cooled, transfer the pan to the refrigerator to set. When ready to serve, lift the bars out using the parchment overhang. Drizzle generously with salted caramel sauce before slicing.

Hint: Make sure the parchment paper goes up and over the sides of the baking pan for easy removal and clean up!

Pro tips

• Always pre bake the shortbread crust: this step keeps the base from getting soggy.
• Slice apples thin: this way they soften evenly and bake through.
• If the crumble browns too quickly: cover loosely with foil to protect it.
• Place the pan in the middle of the oven: this ensures even baking top to bottom.

Salted Caramel Apple Pie Bars Recipe FAQs

How to Store Salted Caramel Apple Bars

These bars keep beautifully. Once cooled, store them in an airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap each bar tightly in plastic wrap without the salted caramel, then place in a freezer safe bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and top with salted caramel.

How to Reheat Salted Caramel Apple Bars

If you'd like to enjoy these bars warm, you can pop them in the microwave for a few seconds or pop in the oven for 5-10 minutes (keep an eye on it) to get crispy again.

Related

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📖 Recipe

Salted Caramel Apple Pie Bars Recipe

Amanda

The buttery shortbread base bakes up crisp and sturdy, so you never have to worry about soggy bottoms. On top of that comes a layer of spiced apple filling that tastes just like classic apple pie, finished with a golden oat crumble that adds the perfect crunch. A drizzle of salted caramel ties it all together!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 bars

Equipment

• ▢
  8X8 metal baking pan
• ▢
  Parchment Paper
• ▢
  Apple peeler
• ▢
  Mixing bowls
• ▢
  Measuring Spoons

Ingredients

 

Bottom Crust

• ▢ 8 tablespoons (113 grams) salted butter room temperature (add ¼ teaspoon kosher salt if using unsalted butter)
• ▢ ½ cup (60 grams) powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (125 grams) all purpose flour

Apple Filling

• ▢ 3 medium apples peeled and thinly sliced ⅛ inch (mix of honey crisp and granny smith)
• ▢ 2 tablespoons dark brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg

Oat Topping

• ▢ ½ cup (55 grams) old fashioned rolled oats not quick
• ▢ ¼ cup (32 grams) all purpose flour
• ▢ 1 teaspon cinnamon
• ▢ ⅓ cup (70 grams) dark brown sugar
• ▢ ¼ cup (56 grams) salted butter cubed and cold

Caramel for finishing

• ▢ 3-4 tablespoons salted caramel sauce or however mush is desired (store bought or see notes for recipe)

Get Recipe Ingredients

Instructions

 

Bottom Layer

• Preheat oven to 350°F . Line an 8x8-inch metal baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• In a medium bowl, cream together the butter, powdered sugar, and vanilla until smooth and combined.
• Add the flour and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan using your fingers.
• Poke holes all over with a fork to prevent bubbling. Bake for 10 minutes, then set aside to cool slightly.

Apple Filling

• Peel, core, and slice the apples into thin ⅛-inch slices. In a large bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, and flour until well coated. Set aside.
• In another bowl, stir together the oats, flour, cinnamon, and brown sugar. Add the cold, cubed butter. Using your hands or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
• Spread the prepared apple mixture evenly over the pre-baked crust. Sprinkle the oat topping evenly over the apples.
• Bake for 30–35 minutes, or until the top is golden brown and the apples are tender. If the topping begins to brown too quickly, loosely cover with foil during the last 10 minutes.
• Let the bars cool completely in the pan on a wire rack. Once cooled, transfer the pan to the refrigerator to set. When ready to serve, lift the bars out using the parchment overhang. Drizzle generously with salted caramel sauce before slicing.

Notes

Just omit the whiskey from my  whiskey salted caramel sauce here.

Storage: These bars keep beautifully. Once cooled, store them in an airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap each bar tightly in plastic wrap without the salted caramel, then place in a freezer safe bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and top with salted caramel.

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