Salted Caramel Apple Pie Bars
These Salted Caramel Apple Pie Bars feature a buttery shortbread crust topped with cinnamon-spiced apples, crumbly streusel, and homemade salted caramel sauce—delivering all the comfort of apple pie in a convenient, hand-held dessert perfect for any occasion.
Ingredients
For the Shortbread Crust
- 1/2 cup 113g unsalted butter, melted
- 1/4 cup 50g granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup 125g all-purpose flour
For the Apple Filling
- 3 large apples preferably Granny Smith or Honeycrisp, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup 50g granulated sugar
- 1/4 cup 50g brown sugar, packed
For the Streusel Topping
- 1/2 cup 63g all-purpose flour
- 1/4 cup 50g brown sugar, packed
- 1/4 cup 50g rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup 57g unsalted butter, cold and cubed
For the Salted Caramel Sauce
- 1 cup 200g granulated sugar
- 6 tablespoons 85g unsalted butter, room temperature
- 1/2 cup 120ml heavy cream, room temperature
- 1 teaspoon flaky sea salt like Maldon
Instructions
- Prepare your pan and oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Make the shortbread crust: In a medium bowl, combine melted butter, sugar, vanilla, and salt. Add flour and stir until everything is incorporated. Press the mixture evenly into the bottom of your prepared pan. Bake for 15 minutes until the edges are slightly golden.
- Prepare the apple filling: While the crust bakes, toss the sliced apples with flour, lemon juice, cinnamon, nutmeg, and both sugars until all slices are evenly coated. Set aside to allow flavors to meld.
- Make the streusel topping: Combine flour, brown sugar, oats, and cinnamon in a medium bowl. Add cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until you have coarse crumbs. Refrigerate until ready to use.
- Assemble the bars: When the crust is done, remove from oven but keep the oven on. Layer the apple mixture evenly over the hot crust, trying to create a level surface. Sprinkle the streusel topping evenly over the apples.
- Bake the assembled bars: Return the pan to the oven and bake for 30-35 minutes, until the streusel is golden brown and the apple filling is bubbling at the edges.
- Make the salted caramel sauce: While the bars bake, heat sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula. The sugar will form clumps before melting into a amber-colored liquid. Once completely melted, immediately add the butter (mixture will bubble rapidly). Whisk until butter is completely incorporated, about 2 minutes.
- Finish the caramel: Slowly pour in the heavy cream while whisking. Allow the mixture to boil for 1 minute, then remove from heat and stir in the sea salt. Let cool slightly before using.
- Cool and finish: Allow bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and drizzle with the salted caramel sauce. For cleaner cuts, refrigerate for 1 hour before cutting into squares.
Notes
- For the best texture contrast, use apples that hold their shape when baked—Granny Smith, Honeycrisp, or Braeburn are excellent choices.
- The caramel sauce can be made up to a week ahead and stored in the refrigerator. Simply warm it slightly before drizzling.
- These bars freeze beautifully for up to 3 months. Layer between parchment paper in an airtight container.
- For a time-saving option, use store-bought caramel sauce and add a pinch of flaky sea salt.
- The shortbread crust must be pre-baked to ensure it doesn’t get soggy from the apple filling.