Salted Caramel Apple Pie Bars Recipe
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!
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)
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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